Rice Crackers

Method

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rice with 250ml of water, salt, and sugar in a pot and simmer for 15-20 minutes until the rice is very soft and forms a thick, porridge-like consistency. Spread the cooked rice mixture thinly on bamboo mats or between sheets of greaseproof paper to dry completely, preferably in the sun for 2-3 days until it becomes brittle and cracks when bent. Break the dried rice sheet into irregular pieces of approximately 5-7cm. Heat the oil to 180°C and carefully fry the rice pieces in batches for 1-2 minutes until they puff up and turn golden brown and crispy. Drain on kitchen paper and sprinkle with toasted sesame seeds whilst still warm. Store in an airtight container once completely cooled.