Thin Rice Cakes

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Servings: 3 Difficulty: Advanced
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Crispy, savory rice crisps perfect for snacking or adding texture to soups
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Thin Rice Cakes

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 156.0

Description

These thin rice cakes are a versatile, vegan-friendly treat that transforms simple rice into a crunchy delight. By cooking the rice until extremely soft and then rolling it thin before baking, you create delicate, crisp crackers that are perfect for dipping in soup, pairing with cheese, or enjoying as a healthy snack. The process requires a bit of patience, particularly in achieving the right consistency for rolling, but the result is a satisfyingly crunchy texture with a subtle, nutty flavor. They are an excellent make-ahead option for parties or a quick, wholesome side dish. With just rice, water, and salt as the base, they are incredibly customizable with herbs or seeds.

Ingredients

Directions

  1. Preheat the oven to 325&# 194;°F (165ðC).
  2. Combine the rice, water, and salt in a large saucepan.
  3. Cover and bring the mixture to a boil over high heat.
  4. Reduce heat to low and simmer for 45 to 60 minutes, or until all water is absorbed and the rice is very soft and mushy.
  5. Remove from heat and stir well with a fork until the rice is uniformly mushy. Taste and add more salt if needed.
  6. Cut six sheets of parchment paper to the size of your largest baking sheet.
  7. While the rice is still warm, measure about one-third of the rice (approx. 1 cup) onto the center of one sheet of parchment paper.
  8. Using your hands, shape the rice into a flat disk.
  9. Place a second sheet of parchment paper over the rice disk.
  10. Roll out the rice with a rolling pin until it is about 3/16 inch thick, keeping the thickness as uniform as possible.
  11. Carefully peel off the top sheet of parchment paper.
  12. Transfer the rolled rice, still on the bottom sheet of parchment paper, to an ungreased baking sheet.
  13. Bake for 45 to 55 minutes, or until the edges are golden and the cakes are crisp.
  14. If the edges brown too quickly, remove them and allow the centers to continue baking.
  15. Repeat the rolling and baking process with the remaining rice to make three large cakes.
  16. Let the cakes cool completely on wire racks.
  17. Once cool, break the cakes into irregularly shaped crackers.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 156.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9751.2mg407%
Total Carbohydrate 33.6g12%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice cakes, crispy rice, vegan snack, homemade crackers, rice crisps, gluten free, baked rice, savory snack, easy recipe, rice crackers, healthy snack, make ahead, soup topping, simple ingredients, crunchy, light snack, plant based, rice recipe, baking, simmering
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