These gluten-free rice sesame crackers are an easy and delicious snack. My first attempt involved a mortar and pestle and resulted in slightly chewy crackers. Fast forward to my second attempt and they were easier to make and so very delicious. The addition of sesame puts them over the top. Eat them plain, or make a edamame dip to go with them; either way, they'll be gone before you know it.
Introducing other flavorings like soy or garlic powder, maybe even some sriracha, would make this cracker an easy go to for upcoming parties.
Rice Sesame Crackers
Makes approximately 36 crackers
- 2 cups cooked rice, cold or room temperature (I used jasmine)
- 1/2-2/3 cup water
- 1/4 cup sesame seeds
- 1/2 teaspoon salt or soy sauce
Preheat oven to 350 F. Add cooked rice, salt or soy, and 1/2 cup water to food processor. Pulse until a mostly smooth paste forms. Transfer to a medium bowl, Add sesame seeds to combine. Add additional water until mixture is the consistency of thick pancake batter.
On a sheet pan (ungreased), add 8-10 teaspoons of rice mixture. Smooth into uniform circles with the back of small spoon. Place in oven and cook 15-20 minutes until crackers release from the pan. If the crackers continue to stick to the pan after 20 minutes, return to oven for 5 additional minutes. They should release at that point. Flip crackers and cook an additional 10-15 minutes until thoroughly dried out.
Remove from pan and cool completely on a cooling rack. Store leftover crackers at room temperature in an airtight container.