112 minutes
A simple and traditional recipe to make crispy rice crackers using extra-long-grain rice.
Extra-Long-Grain Rice, washed
cups
cups
1. Wash the Rice
Begin by washing the rice thoroughly. Place the ½ cup of extra-long-grain rice into a bowl and fill it with water. Using your palms, rub the rice to remove excess starch, then discard the water. Repeat this washing process two more times, ensuring the rice is clean, and then drain the water completely.
2. Soak the Rice
Place the washed rice into a 10-inch nonstick frying pan and add ½ cup of water. Spread the rice out in a thin, even layer across the pan. Allow the rice to rest for 1½ hours, during which time the water will be absorbed.
3. Cook the Rice - Medium Heat
Once the rice has soaked, cover the pan with a lid and cook the rice over medium heat for 5 minutes. This step is crucial because medium heat ensures the rice cooks evenly, turning translucent as it cooks.
4. Cook the Rice - Low Heat
After 5 minutes, reduce the heat to low and continue cooking for another 3 minutes. This gentle heat helps further cook the rice without burning it.
5. Cook Uncovered
Remove the lid and cook the rice uncovered for an additional 2-3 minutes, moving the pan side to side. This movement helps loosen the rice from the pan. You’ll know it’s ready when the rice layer moves freely.
6. Cool and Serve
Let the rice cool to room temperature in the pan. Once it's cool, invert the pan onto a large plate. The rice layer should be cooked, hardened, and free of moisture. If the rice isn’t fully dry, let it air dry. You can use it immediately or store the rice crackers in an airtight container in a cool, dry place.
Use a well-seasoned cast iron or a non-stick pan for the best results. The heavy base of a cast iron pan provides even heat distribution, while a non-stick pan ensures the rice won’t stick and tear when you flip the cracker.
Don’t rush the process. Allow the rice to cook undisturbed for a good length of time so the bottom can develop that coveted golden, crispy texture. It might take anywhere between 15-25 minutes depending on your stove and pan.
Make sure the oil is heated to the right temperature before adding the rice. It should be hot enough to sizzle but not so hot that it smokes. A medium-low heat usually works best to allow the cracker to cook slowly and become crisp without burning.
Use a long-grain rice like jasmine or basmati for the best texture and flavor. These types of rice have the right starch content to create a crispy layer without becoming too tough or chewy.
Aim for slightly undercooked rice. It should be fully cooked but still firm to the bite, as it will continue to cook and crisp up in the pan. Overcooked rice can become mushy and won’t form a nice cracker.
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