Recipes - Thai

Rice Crackers
Rice-Crackers


Making your own rice crackers isn’t as complicated as you think! These puffy gluten-free crackers are neutral in flavour and great with any curries and dips.
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

2 cups cooked white rice
2 tbsp rice wine vinegar
Sea salt (to taste)




Steps:
  1. Combine the cooked rice, rice wine vinegar and salt, mix well.
  2. Place baking paper onto baking tray. Place rice on the baking paper on the tray, and then cover with cling wrap. Flatten rice by rolling out into a thin sheet using a rolling pin. Keep the thin rice sheet between 2-5 mm in thickness, according to your preference. Cut into triangles, square, rectangles or into any shapes you like using a cookie cutter or mould.
  3. Place baking tray into the oven and bake at 180°C for about 10-15 mins. Bake them enough to hold together, as over-baking may cause rice cakes to be too chewy. Remove from oven and leave to cool and dehydrate for about an hour.
  4. Deep-fry rice crackers in hot oil until rice crackers float to the surface and puffed up.

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Rice Crackers

Rice Crackers

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Making your own rice crackers isn’t as complicated as you think! These puffy gluten-free crackers are neutral in flavour and great with any curries and dips.

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

2 cups cooked white rice
2 tbsp rice wine vinegar
Sea salt (to taste)

Instructions
  1. Combine the cooked rice, rice wine vinegar and salt, mix well.
  2. Place baking paper onto baking tray. Place rice on the baking paper on the tray, and then cover with cling wrap. Flatten rice by rolling out into a thin sheet using a rolling pin. Keep the thin rice sheet between 2-5 mm in thickness, according to your preference. Cut into triangles, square, rectangles or into any shapes you like using a cookie cutter or mould.
  3. Place baking tray into the oven and bake at 180°C for about 10-15 mins. Bake them enough to hold together, as over-baking may cause rice cakes to be too chewy. Remove from oven and leave to cool and dehydrate for about an hour.
  4. Deep-fry rice crackers in hot oil until rice crackers float to the surface and puffed up.

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