Submitted by: Christena in North Las Vegas
from The Laurel’s Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
My four year old daughter LOVED these. So did I, for that matter. Laurel in turns credits The Good Goodies by Stan and Floss Dworkin (Rodale, 1974) My comments in parentheses
3 cups water
1 cup brown rice
1/2 teaspoon salt
3 tablespoons sesame seeds
Boil the water and add the rice and salt. Bring back to full boil, then cover and simmer over low flame for 45 minutes. Remove from heat. Stir in the sesame seeds. Mash using a potato masher; be pretty vigorous about this.
(I just used leftover brown rice; actually it was some kind of sticky brown Chinese rice that we cooked with a little white rice; I did not try the standard brown rice that you get in regular stores. Also, I used a food processor as I don’t have a potato masher.)
When cool enough to handle, form the rice into two flat discs, pressing and squeezing to get the rice to stick together. Oil two baking sheets generously. Put one disk in the center of each sheet, then pat and press it into a flat rectangle, keeping the sides tidy. Cover with a sheet of waxed paper as big as the baking sheet, and roll with a rolling pin until it is as thin as possible; patching is quite legal. Remove the waxed paper and cut the dough into whatever size and shape pleases you.
Bake at 325 degrees Fahrenheit for about 20 to 25 minutes, or until crisp; the edges usually lift off the baking sheet at this stage, and when you pull a piece off, it breaks quite crisply. The crackers will not brown very much.