• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Kitchen Tips » Rice Crackers & Rice Cakes

    Rice Crackers & Rice Cakes

    Published: Aug 12, 2016 · Modified: Jan 4, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    Making your own rice crackers isn't as hard as you might think! There are many types of rice crackers, but the basic idea is the same regardless of what kind you make: Start with cooked rice, then you shape it, dry it, and puff it in high heat. In this video I show you 2 examples of this process, one that is thin and crispy like "rice crackers," and the other one thicker and puffier more like "rice cakes."

    Their neutral flavour means you can then use it for whatever dip you like, it's a great gluten-free option to go with your favourite dips.

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    rice crackers

    Rice Crackers & Rice Cakes

    • Author: Pailin Chongchitnant
    • Yield: ¾ cup uncooked jasmine rice (makes 1 tray, size as seen in the video)
    Print Recipe
    Pin Recipe

    Ingredients

    For Rice Crackers:
    ¾ cup uncooked jasmine rice (makes 1 tray, size as seen in the video)

    For Rice Cakes:
    Cooked sticky rice, as much as you want

    For Black Rice Crackers:
    ¼ cup black sticky rice, uncooked

    ½ cup jasmine rice, uncooked

    Ingredients and Kitchen Tools I Use


    Instructions

    For Rice Crackers:

    Cook the rice: Cook the jasmine rice with 1 ½ cup water (about 50% more water than when making plain rice). After the rice has been cooked, make sure it is quite soft and sticks to each other easily. If not, you can add a bit more water and cook it a bit longer.

    Shape the rice: Let the rice cool until warm (do not refrigerate or the rice will lost its stickiness). Plop the rice onto a silicone baking sheet or parchment paper. Cover with plastic wrap, you'll need 2 sheets of plastic wrap to make sure the entire surface is covered. With a rolling pin, roll the rice out into a rectangular shape into a thin sheet. The exact thickness is up to you but I like mine no more than 2 mm thick. Using a WET bench scraper (or a thin ruler) or cookie cutters, mark the desired shapes of the rice crackers.

    Dry the rice: Let the rice dry for about 2-3 hours to let them firm up a bit, then flip them onto a rack so they will dry faster, then let them dry completely. You can check whether they have dried completely by trying to bend the rice crackers—they should not bend at all. You can dry the rice by placing the tray in front of a fan or leaving it out in a strong sun (not recommended if there are critters in the neighbourhood that might want to feast on the rice!). It would take at least 1 whole day to dry completely. In a rush, you can also bake it in a 200°F oven for several hours, but I don't recommend this method as it is very power intensive to have the oven on for many hours. You can store the dry rice crackers in an air-tight container indefinitely.

    Puff the rice: When ready to serve, fry the rice crackers in a 400°F (200°C) oil until they puff and bloom open (this takes seconds!). Alternately, you can broil them under a very hot, pre-heated broiler, also for a few seconds, but this only works if you make very thin rice crackers like mine in the video, and watch them carefully cuz they burn quickly!

    For Rice Cakes:  

    With wet fingers, press a small ball of sticky rice into a ring mold or whatever cookie cutter shape you like. Make the rice as thin as you can without creating big holes in the rice cakes. Let dry completely then fry them as per instructions above. (These will take less time to dry than the rice crackers.) Note: I have not tried to broil these, so let me know how it goes if you try it!

    For Black Rice Crackers

    Boil black sticky rice in plenty of water for about 20 minutes or until the rice is fully cooked and is no longer crunchy. Drain.

    Mix the jasmine rice with the drained black sticky rice and cook it in a rice cooker (or pot) with 1 cup of water. Follow the "shape", "dry", and "puff" instructions above.

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Japanese Curry from Scratch!
    Pork & Shrimp Peanut Dip ข้าวตังหน้าตั้ง (Kao Tung Na Tung) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    Featured On...

    Meatless Recipes

    • Vegan Thai Green Curry Meat Eaters Will Love
    • Pad See Ew with Rice Vermicelli
    • Chili Garlic Noodles Recipe
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • Soy Caramel Roasted Kabocha Squash
    • Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022