Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1/2 teaspoon of salt
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- Parchment paper
- Rolling pin
- Cookie cutter (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the rice under cold water and drain.
3. In a medium saucepan, bring the water and salt to a boil.
4. Add the rice and stir.
5. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is cooked and the water is absorbed.
6. Remove the saucepan from the heat and let it cool for 10 minutes.
7. In a small bowl, mix the garlic powder, thyme, rosemary, oregano, and black pepper.
8. Add the spice mixture and olive oil to the cooked rice and stir until well combined.
9. Line a baking sheet with parchment paper.
10. Transfer the rice mixture onto the parchment paper and spread it out evenly.
11. Place another piece of parchment paper on top of the rice mixture and use a rolling pin to flatten it to about 1/8 inch thickness.
12. Remove the top parchment paper and use a cookie cutter or a knife to cut the rice mixture into desired shapes.
13. Bake the rice crackers for 15-20 minutes or until they are golden brown and crispy.
14. Remove the baking sheet from the oven and let the rice crackers cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 30-40 crackers
Nutritional information:
Per serving (1 cracker):
- Calories: 20
- Total fat: 0.4g
- Saturated fat: 0.1g
- Cholesterol: 0mg
- Sodium: 25mg
- Total carbohydrates: 4g
- Dietary fiber: 0.1g
- Sugars: 0g
- Protein: 0.4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Fresh herbs can be used instead of dried herbs.
- Butter or coconut oil can be used instead of olive oil.
Variations:
- Add grated Parmesan cheese to the rice mixture for a cheesy flavor.
- Use different spices or herbs to customize the flavor of the rice crackers.
- Add sesame seeds or poppy seeds to the rice mixture for extra crunch.
Tips and tricks:
- Make sure the rice is cooked and cooled before adding the spices and oil.
- Use a non-stick baking sheet or spray the parchment paper with cooking spray to prevent the crackers from sticking.
- Store the rice crackers in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the rice crackers in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The rice crackers can be reheated in the oven at 350°F (175°C) for 5-10 minutes or until crispy.
Presentation ideas:
Arrange the rice crackers on a platter and serve with dips or spreads.
Garnishes:
Sprinkle chopped fresh herbs or grated Parmesan cheese on top of the rice crackers.
Pairings:
Serve the rice crackers with hummus, guacamole, or salsa.
Suggested side dishes:
Pair the rice crackers with a salad or soup for a light meal.
Troubleshooting advice:
- If the rice mixture is too dry, add a little bit of water or oil to moisten it.
- If the rice crackers are not crispy enough, bake them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the rice crackers in an airtight container to prevent contamination.
Food history:
Rice crackers are a popular snack in many Asian countries, especially in Japan and Korea.
Flavor profiles:
The garlic and herb seasoning gives the rice crackers a savory and aromatic flavor.
Serving suggestions:
Serve the rice crackers as a snack or appetizer.
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