Puffy Rice Crackers

For the Beetroot Rice:

• 60ml (1/4 cup) Tastic Jasmine Rice
• 125ml (1/2 cup) Rugani Beetroot Juice
• 60ml (1/4 cup) water
• Salt, to taste

For the Carrot Rice Crackers

• 60ml (1/4 cup) Tastic Jasmine Rice
• 180ml (3/4 cup) Rugani 100% Carrot Juice
• Salt, to taste

For the White Rice Crackers:

• 60ml (1/4 cup) Tastic Jasmine Rice
• 180ml (3/4 cup) water
• Salt, to taste

To Fry:

• 750ml (3 cups) frying oil
• Salt, to taste
• Dip of choice

Prepare the rice:

• For the Beetroot Rice: In a medium size saucepan, combine all the ingredients and simmer over medium heat for 15 minutes until all the liquid has been absorbed and the rice is cooked and sticky. This is the one time you want your rice to be slightly overcooked. Allow the three different flavours of rice to cool down enough for you to handle
• For the Carrot Rice: In a medium size saucepan, combine all the ingredients and simmer over medium heat for 15 minutes until all the liquid has been absorbed and the rice is cooked and sticky. This is the one time you want your rice to be slightly overcooked. Allow the three different flavours of rice to cool down enough for you to handle
• For the White Rice: In a medium size saucepan, combine all the ingredients and simmer over medium heat for 15 minutes until all the liquid has been absorbed and the rice is cooked and sticky. This is the one time you want your rice to be slightly overcooked. Allow the three different flavours of rice to cool down enough for you to handle

Make the crackers:

• Place the different flavours between two layers of baking paper, alternating between the different colours. Using a rolling pin, roll the rice into a rectangle, about 1 or 2 mm thick. The thinner it is, the crispier the crackers will be.
• Slide the rice onto a board or tray and remove the top layer of baking paper. With a wet knife, gently press down onto the rice creating your desired size squares.
• Allow to dry out for 2-3 hours until you can handle the rice sheet better.
• Preheat your oven to 60°C. Break the squares apart and place them onto a wire rack. Dry them out for a further 4-5 hours in the oven, turning the rice squares halfway through. When the rice squares can’t bend and are slightly transparent, you know it has dried enough.
• Heat a medium size pot with oil and fry the crackers until they puff up. This should only take a few seconds. Remove from the oil and place onto a tray with a paper towel.
• Sprinkle with salt and serve with your dip of choice. Enjoy!