Last week I set out to see if I could make homemade rice crackers, and it turns out I totally can!
This homemade rice cracker recipe idea came about on a bit of a whim as I had some leftover rice from sushi bowls and I wondered what I could do with it.
It turns out, if you add a little bit of natural flavouring and bake it, you can totally turn leftover rice into crunchy rice crackers.
I used sweet smoked paprika to flavour my crackers, it makes a homemade bbq cracker type flavour and adds colour, but you could try your fav spice!
Without further ado I will take you how to make rice crackers, or at least how I made rice crackers.
What rice do you need to make homemade rice crackers
I tested this homemade rice cracker recipe three times, but each time I used the same sort of rice, so I cannot say definitively if other rice types will make great rice crackers.
On the three times, I made my these rice crackers I used leftover unflavoured sushi rice. I suspect the recipe will work with other short-grain rice types, such as calrose or arborio, you need to leftover tice you use to be quite sticky so that you can form it into a ball. So fluffy leftover long grain rice probably won’t work.
I haven’t tested this recipe with brown rice to make brown rice crackers, but it is on my list to do as it would be great to make these rice wafers a little more nutritious with brown rice as a base.
Tips for making my homemade rice cracker recipe
- Use leftover cooked short-grain rice such as sushi rice
- Portion the crackers evenly, as you really do need them to all be the same thickness to bake evenly, otherwise, you will get burnt bits on the outside, and a cracker/wafer that is not crispy in the center
- When you are rolling your rice balls keep your hands wet, this stops the rice from sticking
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.
My Chickpea and Oat crackers are really popular and very tasty for kids or adults, the video for the chickpea crackers are just below.
- 2.5 cups cooked sushi rice
- 1 teaspoon sweet smoked paprika
- Salt and Pepper
- Preheat your oven to 180 degrees Celsius
- Place the cooked leftover sushi rice in a bowl.
- Add the spice and seasoning (if needed) the amount of salt you will require will depend if your sushi rice was seasoned when cooked
- Mix so that the spice is evenly distributed
- Line a baking tray with baking paper
- Wet your hands and a tablespoon, Use the wet spoon to and your wet hands to form golf ball sized rice balls
- Place the balls on the baking tray
- Top with another layer of baking paper, then squish the balls evenly. You could use your hands for this, a rolling pin, or I used a chopping board and pressed down so that all the balls were squashed at the same time
- Bake at 180 degrees for approximately 20-25 minutes.. remove from the oven before the edges get too golden
- Allow to cool, they should be quite crunchy when cool
- I use unseasoned sushi rice (ie sushi rice without sushi vinegar and sugar, however, it still should work if your sushi rice is seasoned, although the paprika flavour combo may not be quite right
Nutrition Information:Yield: 20 Serving Size: 2 crackers
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 51mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 0g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing