Home-Made Brown Rice Crackers

Ingredients:

1. 3 cups of brown rice
2. 1/2 teaspoon of sea-salt
3. Filtered water
4. Sunflower oil
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1. Wash the uncooked brown rice thoroughly.

2. Add approximately 1+ cup of filtered water. (The cooked rice should not be too hard. It should be on the soft and mushy side).

3. Boil for approximately 25 minutes on high heat for the first 10 minutes and then medium heat on the remaining amount of time. Add time if the rice is too watery.

4. Once the rice has cooled down, blend it into a mashy paste.

5. Then add the sea-salt and sunflower oil.

6. Line a baking tray with baking paper.

7. Preheat the oven at 200C.

8. Scoop tablespoons of the paste and spread them thin with the back of the spoon.

9. Bake for 40 minutes or until slightly browned.

10. Turn them over and continue baking for about another 10 minutes. This is to ensure the middle part is thoroughly baked too. If not the whole piece will turn soft and mushy and cannot be kept for long.

11. Repeat step 8 to 10 for the rest of the paste.

12. You can keep them in air-tight containers for about 2 weeks in the refrigerator.

Bon appétit!

The cooked rice!

The rice paste!

The not-yet-baked rice crackers.

Home-made brown rice crackers with no flavourings, colourings, additives or preservatives! Truly yummy to the tummy.