- Combine the cooked rice, rice wine vinegar and salt, mix well.
- 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.
- 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.
- Deep-fry rice crackers in hot oil until rice crackers float to the surface and puffed up.