Sesame Rice Crackers

Prepare one cup of rice according to the instructions, but with 50% extra water and a heaped teaspoon of salt. I used basmati rice with a 1:3 ratio of rice to water, but any long or short grain white rice should work as well. Preheat your oven to 350°F (180°C).

When the rice is done, add to the same pot a tablespoon of sesame oil, a tablespoon of olive oil, three tablespoons of sesame seeds, and mash everything up using a potato masher. If the mixture is too dry and crumbly, add one tablespoon of water at a time until the dough becomes sticky.

Using a teaspoon, scoop balls of dough out and place on a baking sheet lined with parchment paper. The balls should have about 8cm of space between them. Once the sheet is full, place parchment paper on top and use a flat object to press the balls down into flat discs. Remove the top layer of parchment paper. Bake in the oven until golden brown, which should take around 35 minutes.

One cup of dried rice gave me about 4 batches of 12 crackers each on a 45x30cm baking sheet.