Crispy Rice Crackers

1. 1

   Heat the oven to 150F.

2. 2

   Line a 9 x 12-inch rimmed baking sheet with a Silpat.

3. 3

   Put the rice and water in a saucepan and bring to a boil over high heat.

4. 4

   Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.

5. 5

   Drain the rice and put it in a food processor.

6. 6

   Pulse a few times to make a very coarse puree, but make sure it retains some texture.

7. 7

   Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet.

8. 8

   Put it in the oven to dry completely, about 3 hours.

9. 9

   Pour about 3 inches of oil into a large saucepan and heat to 365F.

10. 10

    Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes.

11. 11

    Drain and sprinkle with salt.

12. 12

    These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.

No additional tips available.