The rice grains puff slightly during frying, making these crackers wonderfully light and crunchy. They are also a great alternative to croutons on soups as well as salads. Crackers can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
This recipe is an accompaniment for Purslane, Meyer Lemon, and Pear Salad With Makrut Lime Vinaigrette and Jasmine Rice Crackers.
Recipe information
Total Time
5 hours
Yield
Makes about 24
Ingredients
Special Equipment
Preparation
Step 1
Wash rice in 3 or 4 changes of cold water in a large bowl, then drain well in a large sieve and transfer to a 2- to 3-quart heavy saucepan. Add 2 1/2 cups water and table salt and boil, uncovered, without stirring, until steam holes appear on surface of rice and grains on top appear dry, about 8 minutes. Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
Step 2
Remove pan from heat and let stand, covered, 5 minutes, then fluff rice with a fork. Transfer to a bowl and cool to warm.
Step 3
Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 13- by 9- by 2-inch metal baking pan.
Step 4
Press rice evenly into baking pan with lightly oiled hands. Put pan in oven and reduce oven temperature to 250°F. Bake rice until dry, about 3 hours. Cool completely in pan on a rack, then break into 2- to 3-inch pieces.
Step 5
Heat oil in a deep 4- to 5-quart heavy pot over moderately high heat until it registers 350°F on thermometer. Fry pieces of rice in batches of 4 to 6, turning over once, until pale golden, about 2 minutes. (Return oil to 350°F between batches.) Transfer with a slotted spoon to paper towels to drain and season with fleur de sel.
