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homemade rice crackers in a white bowl on a marble bench top
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4.48 from 238 votes

Homemade Rice Crackers

Rice Crackers an easy homemade healthy gluten-free cracker you can make with leftover rice
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Course: Snacks
Cuisine: New Zealand
Keyword: homemade rice crackers, rice cakes, rice cracker, rice crackers, rice wafers
Servings: 30 Crackers
Calories: 30kcal
Author: Stacey

Ingredients

  • 2 cups cooked rice
  • 1 Tablespoon olive oil
  • Pinch Salt
  • 1-2 Tablespoon water

Toppings (optional)

  • 1 tablespoon parmesan powder
  • 1 teaspoon paprika

Instructions

  • Preheat the oven to 180 degrees Celsius (360 F)
  • Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
  • Place the rice in a food processor with the olive oil and salt
  • Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time
  • Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
  • Place a second piece of baking paper on top of the balls
  • Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.
  • Remove baking paper from the top of the balls
  • (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour
  • Bake until slightly golden and have a crispy texture when snapped

Video

Notes

  • Cooked rice can be sticky to deal with. Keep your hands and the utensils you are using damp, and the rice won't stick!
  • For crispy crunchy rice crackers, the trick is to get them nice and thin! I aim for around 1-2mm
  • All white rice should be fine for making these crackers, I have tested the recipe with very short-grained rice (sushi rice) and long grain rice. I have not been successful with 100% brown rice, but it has worked with a 50:50 mix of brown and white rice
  • If you are using short-grain rice, be gentle when food processing, I would just pule the mix a few times
  • Store your crackers in an airtight container, best eaten within 2 days.

    • Nutrition

    Serving: 2crackers | Calories: 30kcal | Carbohydrates: 6g | Sodium: 51mg | Sugar: 1g