Rice Crackers - Make your own!

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My kids love rice crackers, (I think most kids do) today I'm going to show you how to make homemade rice crackers from leftover rice!

hoemade rice crackers in a white bowl on a marble bench top

Why This Recipe Works

  • It's so easy to turn leftover rice into a fun snack!
  • Because they are homemade you are in control, you control the salt, the flavourings and there are no preservatives needed!
  • Rice crackers are the perfect vehicle for nutritious toppings! (hummus, avocado, nut butter, salmon, tuna)

The ingredients you will need

Cooked rice, olive oil and a pinch of salt is all! If you want to add some additional flavourings then a little parmesan or paprika are options

The ingredients to make rice crackers laid out on a bench with text overlay
Rice crackers- There really isn't much to them!

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients to me for recipe creation and testing. I used rice, paprika, and olive oil from their range in this recipe.

Step by step instructions

  • Preheat the oven to 180 degrees Celsius (360 F)
  • Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
  • Place the rice in a food processor (photo 1.)
  • Add olive oil and salt (photo 2.)
  • Blitz in the food processor until it comes together like a dough, you may need to add a little water. Add this 1 tablespoon at a time (photo 3, 4.)
  • Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray (photo 5.) Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
  • Place a second piece of baking paper on top of the balls
  • Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin. (photo 6.)
  • Remove baking paper from the top of the balls
  • (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour (photo 7.)
  • Bake until slightly golden and have a crispy texture when snapped (photo 8.)
3 rice crackers on a bench top, plain, parmesan and paprika
Rice Crackers ready to eat!

Are Rice Crackers Ok For Babies?

Ingredient wise these homemade rice crackers are fine for babies, however, texture-wise they will not be suitable for the very young. I would not suggest these are baby rice crackers as they are very crunchy and snap into pieces which could be a choking risk for babies without teeth. They were fine for my 3, 4 and 5-year-old though.

I must say that one of my children, my child who has a sweeter tooth would perhaps be more excited about these rice wafers if I called them rice biscuits! It did get me to thinking that I should attempt to make these rice snacks with sweeter spices and flavourings such as cinnamon and vanilla to see if I could win over my middle daughter.

If you are looking for other easy cracker recipes or healthy baking ideas for kids I have a few others on my site.

More Cracker Recipes

My Chickpea and Oat crackers are really popular and very tasty for kids or adults, 

I also have a great collection of kid-friendly cracker recipes you might want to check out. If you are looking for a healthy snacks baking recipes for kids then I have an entire section on my website 

Top Tips

Here is how you can make homemade rice crackers perfectly every time!

  • Cooked rice can be sticky to deal with. Keep your hands and the utensils you are using damp, and the rice won't stick!
  • For crispy crunchy rice crackers, the trick is to get them nice and thin! I aim for around 1-2mm

FAQs

What type of rice makes the best rice crackers

You can use any type of rice to make rice crackers. Short grained rice form a dough more easily. Longer grain rice need a little more blitzing in the food processor and may need a little extra water added to form the dough.

Can I use brown rice to make rice crackers?

I have not had success with using 100% brown rice. But I have found a 50:50 mix of brown rice and white rice is successful.

How do I store homemade rice crackers?

Once cool store in an airtight container. I find they are best eaten in 1-2 days of making them

If you made my homemade rice crackers or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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Rice crackers in a divided stainless steal lunch box with mashed avocado
Perfect for lunchboxes and picnics!
homemade rice crackers in a white bowl on a marble bench top

Homemade Rice Crackers

Rice Crackers an easy homemade healthy gluten-free cracker you can make with leftover rice
Print Pin Rate
Course: Snacks
Cuisine: New Zealand
Keyword: homemade rice crackers, rice cakes, rice cracker, rice crackers, rice wafers
Servings: 30 Crackers
Calories: 30kcal
Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.47 from 231 votes

Ingredients

  • 2 cups cooked rice
  • 1 Tablespoon olive oil
  • Pinch Salt
  • 1-2 Tablespoon water

Toppings (optional)

  • 1 tablespoon parmesan powder
  • 1 teaspoon paprika

Instructions

  • Preheat the oven to 180 degrees Celsius (360 F)
  • Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
  • Place the rice in a food processor with the olive oil and salt
  • Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time
  • Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
  • Place a second piece of baking paper on top of the balls
  • Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.
  • Remove baking paper from the top of the balls
  • (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour
  • Bake until slightly golden and have a crispy texture when snapped

Video

Notes

  • Cooked rice can be sticky to deal with. Keep your hands and the utensils you are using damp, and the rice won't stick!
  • For crispy crunchy rice crackers, the trick is to get them nice and thin! I aim for around 1-2mm
  • All white rice should be fine for making these crackers, I have tested the recipe with very short-grained rice (sushi rice) and long grain rice. I have not been successful with 100% brown rice, but it has worked with a 50:50 mix of brown and white rice
  • If you are using short-grain rice, be gentle when food processing, I would just pule the mix a few times
  • Store your crackers in an airtight container, best eaten within 2 days.
  • Nutrition

    Serving: 2crackers | Calories: 30kcal | Carbohydrates: 6g | Sodium: 51mg | Sugar: 1g

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    One Comment

    1. Great recipe, I made these with my students in our cooking class as a healthy snack when investigating food groups. They chose different flavors to use in their crackers including cinnamon, cheese, salt, sugar or chocolate.