Jasmine Rice Cracker Recipes
20 BEST WAYS TO USE JASMINE RICE
From entrees to dessert, these easy Jasmine rice recipes are hearty and mouthwatering. Each of these dishes is fluffy, sticky, and wonderfully fragrant.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious jasmine rice recipe in 30 minutes or less!
Nutrition Facts :
JASMINE RICE CRACKER
Steps:
- Wash rice in 3 or 4 changes of cold water in a large bowl, then drain well in a large sieve and transfer to a 2- to 3-quart heavy saucepan. Add 2 1/2 cups water and table salt and boil, uncovered, without stirring, until steam holes appear on surface of rice and grains on top appear dry, about 8 minutes. Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let stand, covered, 5 minutes, then fluff rice with a fork. Transfer to a bowl and cool to warm.
- Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 13- by 9- by 2-inch metal baking pan.
- Press rice evenly into baking pan with lightly oiled hands. Put pan in oven and reduce oven temperature to 250°F. Bake rice until dry, about 3 hours. Cool completely in pan on a rack, then break into 2- to 3-inch pieces.
- Heat oil in a deep 4- to 5-quart heavy pot over moderately high heat until it registers 350°F on thermometer. Fry pieces of rice in batches of 4 to 6, turning over once, until pale golden, about 2 minutes. (Return oil to 350°F between batches.) Transfer with a slotted spoon to paper towels to drain and season with fleur de sel.
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- Cook the jasmine rice with 1 1/2 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.
- 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!
- 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.
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