Thanks Someday......but.....
"Basically, cook rice like normal, spread out on a silpat lined sheetpan. There are several ways to do this. You can place another silpat on top and then use a rolling pin to roll it out to a relatively thin layer. Place in a low oven, then dry for several hours or overnight."
Interesting as the many recipes I looked at gave a specific temp and time, saying that going over 25 minutes at 360 degrees would result in the cracker being inedible.
I tried yet again to make these only using a spoonful of Sushi rice on the Silpat. I made 6 and did place a second Silpat on top and pressed down. Once again baked them. The ends were crispy but the centers were still undercooked. I hesitated to bake them more.
I did fry one or two after they came out of the oven but only at 375 degrees. They looked great but still not what I had tasted at the restaurant I first had them at.
I will try your suggestions.
"Basically, cook rice like normal, spread out on a silpat lined sheetpan. There are several ways to do this. You can place another silpat on top and then use a rolling pin to roll it out to a relatively thin layer. Place in a low oven, then dry for several hours or overnight."
Interesting as the many recipes I looked at gave a specific temp and time, saying that going over 25 minutes at 360 degrees would result in the cracker being inedible.
I tried yet again to make these only using a spoonful of Sushi rice on the Silpat. I made 6 and did place a second Silpat on top and pressed down. Once again baked them. The ends were crispy but the centers were still undercooked. I hesitated to bake them more.
I did fry one or two after they came out of the oven but only at 375 degrees. They looked great but still not what I had tasted at the restaurant I first had them at.
I will try your suggestions.
