Is it possible to make rice crackers at home ?
jasmine rice cracker 1 1/2 cups jasmine rice 2 1/2 cups water 1 teaspoon table salt 6 cups grapeseed or vegetable oil Fleur de sel to taste Special equipment: a deep-fat thermometer preparationWash 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
