Recipe

Parmesan-rice Crisps Recipe

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Ingredients

Directions

Step #1 Bring a large saucepan of water to a boil.
Step #2 Add both the brown rice & the wild rice to the boiling water, cover & cook over low heat/flame until the rice mixture is very soft, about 55 mins.
Step #3 Drain the rice mixture & spread it on a platter, then let cool completely.
Step #4 In a food processor/blender, pulse the cooled rice mixture until it is coarsely sliced & sticky.
Step #5 Scrape the sliced rice mixture into a large bowl & stir in the the grated Parmesan cheese until well mixed.
Step #6 Spice up the rice mixture with salt & pepper.
Step #7 Preheat the oven to 450°.
Step #8 Line a large cookie sheet with parchment paper.
Step #9 Scoop 1/2 c of the rice mixture onto one half of the prepared cookie sheet & pat it into a disk.
Step #10 Cover up the rice disk with plastic wrap, then press or roll it out to a very thin 7-by-10-inch rectangle.
Step #11 Repeat on the other half of the cookie sheet.
Step #12 Bake the rice crisps in the lower third of the oven for about 12 mins, or until they are crisp & golden brown.
Step #13 Using a spatula, carefully transfer the parchment paper with the crisps to a wire rack & let the crisps cool completely.
Step #14 Repeat with the remaining rice.
Step #15 Make Ahead: The rice crisps can be stored at about room temp in an airtight container, layered between sheets of wax paper, for up to 2 days.
Step #16 Recrisp on a baking sheet in a 350° oven if necessary.
Enjoy the Parmesan-Rice Crisps recipe

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