Mock Rice Crackers Recipes
CRISPY RICE CRACKERS
Steps:
- Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
- Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
- Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
- Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
- Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
- These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.
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- Cut kirimochi into small pieces and ⅛ inch (3 mm) thickness. Lay the mochi pieces in a single layer on a flat tray or wire rack.
- In a frying pan (I use a cast-iron skillet), add the oil to about ¾ inch (2 cm) deep and heat it to 340ºF (170ºC). Add a few pieces of mochi pieces first. If small bubbles start to appear around the mochi, then add more pieces in a single layer, keeping some space in between as they pop and expand. The mochi pieces will turn white and puff up.
- It's best to consume immediately on the same day. Once cooled, you can also put them in an airtight container and store at room temperature for a few days.
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