Thin rice cakes
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Thin rice cakes
  Rice    Cakes    Crackers  
Last updated 6/12/2012 1:26:41 AM. Recipe ID 61226. Report a problem with this recipe.
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      Title: Thin rice cakes
 Categories: Crackers
      Yield: 3 Servings
      2 c  Rice (white or brown)
      6 c  Water
      2 ts Salt, to taste
           Parchment paper or wax
  Combine the rice, water, and salt in a large saucepan, cover, and
  bring to a boil. Reduce the heat to simmer. Cook for 45 to 60
  minutes, until all the water is absorbed and the rice is quite soft.
  "Cooked whole grain rice and salt are the only ingredients in these
  crispy thins. It may take you a couple of tries to perfect the
  rolling technique. They key to success is to cook the rice in more
  water and for much longer than you would ordinarily. It should be
  very soft and mushy. Eat these rice cakes with fruit and cheese, or
  crack them into soups. 325~ F 45 to 55 minutes Preheat the oven to
  325~ F.
  Taste the rice and add salt to taste. Stir the rice well with a fork
  until mushy. Cut six sheets of parchement paper or wax paper the size
  of your largest baking sheet. (Parchment paper works best.) While the
  rice is still warm, measure out a third of it, about one cup, into
  the center of a sheet of the paper. Using your hands, shape the rice
  into a flat disk.
  Place a second sheet of paper over the rice and roll out to about
  3/16 inch thick. Keep the thickness as uniform as possible
  throughout. Carefully peel off the top sheet of paper.
  If you are using parchment paper, simply place the rolled rice, bottom
  sheet of paper and all, on an ungreased baking sheet.
  If you are using wax paper, you will need to grease your baking sheet
  lightly. Then pick up the wax paper and rolled rice and flip it, rice
  side down, onto the sheet. Then carefully peel the wax paper off the
  top. The wax paper may stick to the rice, but don't worry if holes
  form in spots. You are going to crack these crisps up anyway when
  they cool. Use a metal spatula to loosen the wax paper if necessary.
  Bake for 45 to 55 minutes, or until crisp. Begin rolling the next 2
  crisps while the first is baking. If the edges get done before the
  centers, gently break them off and allow the rest to continue baking.
  Cool the large crisps on racks and break into irregularly shaped
  individual crackers. Yield: 3 large rice cakes.
  VARIATIONS: Add 2 to 3 Tablespoons toasted sesame seeds, or your
  favorite herbs, to the rice after cooking.

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Recipe ID 61226 (Apr 03, 2005)

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