Homemade Rice Crackers Recipe

Introduction

Homemade rice crackers are a light and crunchy snack made from leftover cooked rice. They are easy to prepare and customizable with simple seasonings like sesame seeds and salt, perfect for a guilt-free treat or appetizer.

Ingredients

• 1 cup leftover cooked white rice
• 2 tablespoons water
• 1 tablespoon oil (avocado oil recommended)
• 1 teaspoon rice wine vinegar (optional)
• 1/2 teaspoon kosher salt, plus more for sprinkling
• Sesame seeds, to taste, for sprinkling

Instructions

1. Step 1: Preheat your oven to 350˚F (175˚C).
2. Step 2: In a food processor, combine the rice, water, oil, salt, and rice wine vinegar if using. Process for 30 seconds to a minute, stopping to scrape down the sides as needed. Continue until the mixture forms dough balls that swirl around the bowl and feels like a dough rather than a wet paste. Adjust by adding more dry rice if too wet or more water if too crumbly. The dough should hold together without sticking to your fingers.
3. Step 3: Transfer the dough to a silicone pastry mat or place parchment paper on a large cutting board. Cover the dough with a piece of plastic wrap matching the mat size.
4. Step 4: Gently roll out the dough into a thin rectangle about 1/8 to 1/16 inch thick that nearly covers the mat surface.
5. Step 5: Use a cookie cutter (about 2 inches in diameter) to cut circles from the dough. Carefully peel the crackers off the mat and place them on a parchment-lined baking sheet. Recombine, re-roll, and cut any remaining scraps.
6. Step 6: Sprinkle additional kosher salt and sesame seeds over the crackers. Bake for 15 to 18 minutes until crisp and beginning to develop golden brown spots.

Tips & Variations

• For extra flavor, try adding spices like smoked paprika or garlic powder to the dough before processing.
• If you don’t have a food processor, mash the rice thoroughly with a fork and mix well with the wet ingredients until combined.
• Use different seeds such as chia or flax for a varied texture and nutrition boost.
• Make sure the dough is rolled very thin to achieve crisp crackers; thicker dough will result in chewier crackers.

Storage

Store cooled rice crackers in an airtight container at room temperature for up to one week. To re-crisp crackers that have softened, place them in a 300˚F (150˚C) oven for 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can use cooked brown rice, but the texture and flavor may be a bit different. Brown rice tends to be slightly chewier and earthier in taste.

Do I have to use oil in the recipe?

The oil helps bind the cracker dough and adds moisture. You can reduce the amount slightly or substitute with other mild oils, but omitting it entirely may affect the texture and dough formation.

Homemade Rice Crackers Recipe

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★★★★★

4.9 from 77 reviews

These homemade rice crackers are a crispy, savory snack made from leftover cooked white rice, lightly seasoned and oven-baked to golden perfection. They are easy to prepare using simple pantry ingredients and make for a delightful gluten-free treat with a subtle hint of sesame.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: About 20 crackers (2-inch diameter) 1x
• Category: Snack
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

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Cracker Dough

• 1 cup leftover cooked white rice
• 2 tablespoons water
• 1 tablespoon avocado oil
• 1 teaspoon rice wine vinegar (optional)
• 1/2 teaspoon kosher salt, plus more for sprinkling

Topping

• Sesame seeds, to taste, for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350˚F (175˚C) to ensure it reaches the correct baking temperature while you prepare the dough.
2. Process Ingredients: In a food processor, combine the cooked rice, water, avocado oil, kosher salt, and rice wine vinegar (if using). Process for 30 seconds to 1 minute, scraping down the sides as needed, until the mixture forms a dough that clumps together but is not sticky. Adjust by adding more dry rice if too wet or more water if too crumbly.
3. Prepare Rolling Surface: Transfer the dough ball onto a silicone pastry mat or a large cutting board lined with parchment paper. Cover the dough with a piece of plastic wrap the same size as the mat to prevent sticking during rolling.
4. Roll Dough: Gently roll the dough out into a thin rectangle about 1/8 to 1/16 inch thick, covering most of the mat’s surface.
5. Cut Crackers: Using a 2-inch diameter cookie cutter, cut circles out of the rolled dough. Carefully peel them off the mat and transfer to a parchment-lined baking sheet. Recombine and re-roll any leftover scraps to make more crackers.
6. Add Toppings and Bake: Sprinkle kosher salt and sesame seeds evenly over the crackers. Bake in the preheated oven for 15-18 minutes, or until the crackers are crisp and beginning to develop golden brown spots.

Notes

• Use leftover cooked white rice for best texture; freshly cooked rice may be too moist.
• If food processor is not available, mash the rice thoroughly and combine all ingredients by hand, though the texture may vary.
• Adjust thickness of crackers to preference, thinner crackers will be crisper and bake faster.
• Store baked crackers in an airtight container to maintain crispness.
• Optional rice wine vinegar adds a subtle tang but can be omitted.

Keywords: rice crackers, homemade snacks, gluten free crackers, leftover rice recipe, crispy rice crackers, Asian snack