Parmesan rice cracker

A great way to use up leftover rice!

If youa re one of those people (like me!) that cooks way more rice than you need this is the perfect way to use up your leftover rice!

These crackers are really versatile and make for a great snack or even dinner side! I am doing a simple Italian seasoning but you can get creative and add your favourite herb or spice.

🌱Vegetarian

🍽️ 4 portions

Ingredients

• 225g cooked rice

• 45g grated parmesan cheese

• 1 tbsp olive oil

Method

• In a bowl mix the cooked rice, grated parmesan. Using your hands start blending the cheese into the rice until it gets a paste like consistency

• Shape the rice into a ball and place into the middle of a piece of cling film. Cover with a second piece of cling film. Then use a rolling pin to spread the rice into a very thin sheet.

• Prepare your a tray covered with parchment paper. Take a knife and brush it with some oilive oil to prevent sticking to the blade. Also you can oil your hands so the rice doesnt stick too much to your hands. Cut your sheet of parmesan rice into squares and transfer them to the parchment paper.

• Bake you rice crackers. You can either bake them in the over at 190C grill on for 18-20min or until they become golden brown. Alternatively bake in the airfryer at 190C for 14min or until they become golden.

FAQS and Tips

• You can store the rice and parmesan mix in the fridge for up to 2-3 days and then shape them into crackers and bake them once ready !

• I recommend s sartchy type of rice such as arborio or sushi rice for making these crackers as it is easier to form into a dough.

• Once made, store in an aritight container for up to 2 days