Rice Crackers

I love experimenting with new recipes and trying to avoid too many additives and unnatural flavours etc.

When we are entertaining I will often get a pita or lavosh bread and spray it with oil and sprinkle on some garlic and herbs and place in the oven until crispy.

It just makes a change to the normal crackers.  Well the other day I came across a recipe for crunchy rice crackers and just had to try it.

I love the Sakata plain crackers so thought I would try and make my own.


  • 110g brown rice (to be cooked)
  • 300 g brown rice (to be milled)
  • 1 teaspoon salt flakes
  • 50 g oil
  • 60 – 80 g water


Pre heat oven to 200°C

Place 110g rice in basket and rinse.  Add 900g water to TM bowl and cook for 35 minutes at Varoma temperature on speed 1.

Rinse under cold water to cool, then drain.

Rinse and dry TM bowl

Add 300g brown rice and mill for 1 minute on speed 10

Add cooked brown rice, salt, oil and 60g water for 20 seconds on speed 7

If dough hasn’t formed into a ball gradually add extra water through lid

Place dough on a mat covered with baking paper and lay another sheet of baking paper over the top and roll out with a rolling pin.  It is best to get the dough to about 1 – 2mm thick.  Use a cookie cutter to cut into shapes

Place onto to lined baking trays and sprinkle with extra sea salt

Bake for approximately 30 minutes until golden

Cool on a cooling rack


Serves: About 70 crackers

Approximate calories per serve: 25 calories per cracker

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