Wholegrain Brown Rice and Chia Rice Crackers

An original recipe by me! This rarely happens as I tend to test drive other people's recipes rather than develop my own. But I am hit with creativity, curiosity and patience this new year and very keen to invent something. Lo and behold- Wholegrain Brown Rice Crackers!

 
I have much affection for the godfather of wholegrains. Brown rice is an excellent source of fibre, b vitamins and minerals such as manganese, selenium, magnesium, copper and phosphorus. It is a complex carbohydrate and low in GI, giving energy without causing a spike in blood sugar level. This nutritious carb is also quite versatile. You can have cooked brown rice as is, cool it down for sushi rice, slow-cook for porridge, or bake it to make rice crackers! See.




For years, I have been getting Mary's Crackers, an expensive but worthy pack of wholegrain rice crackers that score high in nutritional value for processed food- high fibre, low fat, low sodium, no sugar and, most importantly, no fillers nor excipients. It is likely the healthiest crackers you can get in supermarkets. At $7 AUS a box, however, Mary's rice crackers is hardly budget food. Fair enough, you can't discount quality afterall. 


You can make rice crackers at home. There is little kitchen science behind rice crackers- just rice, salt and water. Given this simple combination, making your own rice crackers is not too far out of impossibility. The final product itself is a wholesome rice cracker with a gourmet look that makes it distinctively artisan. I am done with the kitchen tests, and super stoked to share with you this recipe. Enjoy with your fave dips and peeps!

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Wholegrain Brown Rice + Chia Rice Crackers by NellyBelly

Ingredients
3 cups wholegrain brown rice, well-cooked and soft and fluffy
1/4 cup  whole chia seed
1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
2 tablespoon olive oil
1 teaspoon sea salt


Directions
Line baking tray 40x27cm with baking paper.
 Preheat oven to 150 C / 300 F.
Cook brown rice as directed until soft and fluffy- I personally soak brown rice for at least 30min prior to cooking.
Soak chia seed in 1/2 cup water until gel like.
Place cooked brown rice  in food processor.
Add chia gel, 1/2  cup of water, olive oil and sea salt.
Mix in a food processor for 5 minutes. Scrap down bowl once in a while. The batter should resemble a mushy, sticky paste without any brown rice grains.
Measure 1 cup of batter and spread onto baking tray lined with baking paper. Spread the batter thinly to cover the entire surface of the tray.
Bake for 15min then rotate the tray to ensure the inside edges don't burn. Bake for 15 more minutes. Flip the giant rice cracker and bake for 10-15min until the rice cracker is well dehydrated and the edges start to curl up upon itself.  Mine took 35min –  oven temps can vary slightly – the cracker essentially needs to crisp up without getting burnt.
You can bake two trays at a time, but I must repeat the words of Professor Moody as he warns his unsuspecting wizarding pupils, "CONSTANT VIGILANCE!!!" The rice cracker can go from being baked golden and crunchy to burnt and too-crunchy real quickly.
Done when crispy. Remove from the oven and slide rice cracker onto plate to cool. You may reuse the baking paper for the second and third batch.
When cool to touch, break up the rice cracker into pieces. Eat as is or serve with dips.

Store in air-tight container for up to 1 week. 

Notes + Inspiration
Sprinkle with sunflower seeds before baking.
Add nori leaves to the batter for a savory asian twist.
White rice can be used in place of brown rice in this recipe (I wrote that but I am still hoping you'll be Team Brown Rice. ;)
No chia seed? No problem. The rice cracker bakes well without chia seeds- I tossed it in for its added nutrition. Just remember to take out 1/2 cup water if you exclude chia seeds.