in the kitchen

in the kitchen

Sunday, January 13, 2013

Curried Rice Crackers

Snacking on my mind again. Thinking about all the ways I feed my body, snacking happens fairly often for me. I try to go for the handful of almonds or a dried apricot or plum. However there are times that call for a bit more...crunch, shall we say. I made these crackers and felt that they were worthy of sharing. Let me know if you like them.
Curried Rice Crackers
2 cups cooked rice (for the photo above, I used 1 cup brown and 1 cup black)
1 1/2 teaspoon curry powder
1 teaspoon salt
1 teaspoon toasted sesame oil
1 tablespoon grape seed oil (or other vegetable oil)
2 tablespoons water
2 tablespoons sesame seeds
Heat oven to 375 degrees. In a food processor bowl, combine rice and curry. Process by pulsing until the rice is pulverized. Add the salt, sesame and grape seed oils. Process on a steady setting until the mixture begins to pull together. While machine is running, pour in 1 tablespoon water. Add another tablespoon slowly, using just enough to help the dough form a ball. Stop the machine and add the sesame seeds. Pulse a few times to combine. Place a sheet of parchment paper on a large baking sheet. Turn the dough onto the paper and spread it out very thin using a rubber scrapper. It should be thin enough to yield a crisp cracker that you can almost see through when baked. Cut with a pizza cutter into 1 1/2 inch squares. Bake for 30 to 35 minutes until beginning to brown. The crackers will pull apart as they bake. Serve with veggies or hummus if desired.

Hints: Great way to use left over rice. I keep some cooked rice in my freezer and use it for things like this. Getting the mixture thin is crucial to having crackers verses weird, leathery textured things. Bake longer if you need to get them crisp. It is hard to see the browned look in these photos because of the black rice, with brown or white rice, you will be able to tell easier. You can certainly change up the flavor by omitting the curry and replacing it with another spice or herb. The parchment paper helps with the spreading and the clean up but these could be made without using it or use a silicone sheet.

When you need a "crunch", nothing else will do. These are a good alternative to chips or popcorn, (although some days are chip worthy). The dark color you get with black rice is super fun to add to a snack or appetizer platter. Dairy and gluten free, too.

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