Brown Rice Crunch
Ingredients:
1 cup uncooked short grain brown rice
3/4 tsp sea salt
2 cups water
Here’s How:
Rinse rice in a colander, place in a small pot, cover with double the water, add salt, bring to boil and simmer covered for 25 minutes or until done.
Let cool and dump it on to a greased cookie sheet. Taste the rice to see if you need to add a bit more salt.
Preheat oven to 350 and while it is heating press the rice onto the cookie sheet.
Use a bowl of warm water to dip your hand into as the rice will want to stick to your hand as you are pressing. You can also use a rubber spatula.
Keep pressing till it is as flat as it can get but still stuck together. It will not fill the cookie sheet.
Use the spatula to form a straight edge and attempt to get it as thin as you can but thick enough that it sticks together.'
Bake for about 20 minutes.
Use a butter knife to cut into large pieces, approximately 4”/6” and carefully flip each piece, placing the most done pieces in the middle of the sheet and the least done ones around the edges.
Turn oven to 325 and bake at least another 15-25 minutes. You may need to remove the “done” pieces and allow the other parts to remain in the oven till they are slightly browned and crispy.
Let cool and enjoy!