Ingredients
Rice Crackers
- 300 g raw brown rice (to mill)
- 120 g raw brown rice (to cook)
- 50 g oil, (I use mild olive)
- 70 g water, (extra 20 g if using seeds)
- 1 teaspoon salt
Optional Ingredients (add all, some or none)
- 25 g Toasted sesame seeds, (toast in oven, or in TMX)
- 1 tablespoon whole linseeds
- 1 tablespoon chia seeds
- 1 tablespoon poppy seeds
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Measure in 300 g raw brown rice- Mill 1 minute/Speed 10. Set aside.
Second measure of raw rice, 120 g- Rinse in TMX basket then add 900g water to bowl, cook 35 mins/Varoma/Speed 1. Run cold water through to cool it.
Rinse bowl, then add cooked rice, milled raw rice, oil, water and salt, then mix 30 seconds/speed 7.
Add optional seeds then mix Reverse Speed/Turbo until just mixed.
Turn onto Thermomat (or a large sheet of baking paper) and give quick knead. Dough should be fairly sticky. Divide dough into 5 or 6 portions. Put the lumps of dough onto a plate, and put to the side. Put glad wrap over it to stop it drying out.
Take one portion, place a sheet of baking paper on top and roll very thin. If it’s breaking up too much when rolling out, you'll need to place dough back in bowl and mix in more water. When dough is fairly thin, about 1mm thick, place baking tray on top, and flip thermomat over. Gently peel off thermomat.
Trim sides up, grind some salt on.
Score into squares, then triangles with a pizza cutter or knife. Wet blade to stop dough sticking to it.
Bake about 20 minutes at 180⁰C until golden.
Wait till they're cool before breaking the crackers along the scored cuts. But they're best eaten warm from the oven- now your mission is to try to resist eating the whole lot!
Rice Crackers
Tip
These are the healthiest and best rice crackers I have ever tasted, and everyone who has had them agrees! They're so good for a while I toyed with the idea of selling them commercially, as bought ones just do not compare. Keeping portions of cooked brown rice in the freezer,and toasting a big batch of sesame seeds means I can have these mixed and cooked within 35 mins. I often half the recipe. We love them with sun dried tomato hummus, made in the TMX.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Awesome recipe, easy to make. A staple in our pantry. Keeps well. Great for cheese board or dips. Iusually add linseed and chia but am going to try the sesame as well nect time. yummy.
Awesome! I added chia and sesame seeds only, with sprinkle of salt before baking
Not sure what I did wrong but no flavour and very hard. I will try again.
You use 420 grams of rice altogether. The first measure of 300g is uncooked and milled into rice flour, the remaining 120g is cooked. Sorry it sounds confusing, it makes sense after making it!
Also, thanks John for your tips, will have to try soaking the linseed.
These worked out beautifully for me with the tweak suggested by Jhow (30g linseed soaked in 50g water, allow water to soak in, then add to mix at step 3). Using the new thermomix baking mat with baking paper on top when rolling worked perfectly to quickly roll the mixture thinly. Remove baking paper and use TM spatula in a chopping action to cut the rolled dough into desired pieces. Then slip the baking mat onto a tray and cook.
Brilliant!
John Clark
Independent Consultant (WA)
For those who have made these before is it 120g, 300g or 420g beown rice. The ingredients list is confusing.
I am very confused how much rice I'm supposed to use?
Amazingly moreish! 2yr old keeps asking for more chippies
Love these, have made 2 batches in 2 days (only half the second batch is left!) a hit with the whole family.
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