Carolina Gold Rice Cracker Recipe

Cook the rice

Rinse Carolina Gold rice under cold water until the runoff is mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.5 cups water in a small saucepan, add 1 tsp kosher salt, bring to a gentle boil, then reduce to the lowest simmer, cover tightly, and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Dry and mash the rice

Spread the cooked rice in a thin, even layer on a rimmed baking sheet lined with parchment. Using a spatula, press and spread to break up clumps. Allow rice to cool and dry for 30–40 minutes at room temperature (you can place in a 200°F/95°C oven for 20–25 minutes to speed drying; watch carefully so it does not brown). Once tacky but not wet, transfer to a bowl and lightly mash with a fork or potato masher until the mixture becomes sticky and slightly paste-like but still has some grain texture. Stir in 1 tbs neutral oil to help bind.

Form crackers

Preheat oven to 300°F (150°C) and line two baking sheets with parchment. Scoop about 1 tablespoon of the sticky rice mixture and flatten between two pieces of parchment to about 1/8-inch (3 mm) thickness into 2–2.5 inch rounds or irregular crackers. You can form about 18–22 crackers. Carefully peel off top parchment and transfer bottoms (parchment with rice) onto baking sheets.

Bake then crisp

Brush the tops of the flattened rice discs lightly with a little neutral oil (use the additional 1 tsp). Bake at 300°F for 25–30 minutes until set but not browned. Increase oven to 375°F (190°C) and bake another 8–12 minutes until edges begin to dry and become lightly golden. For extra crispness, flip crackers and bake another 4–6 minutes. Cool completely on a rack — they will crisp further as they cool.

Pan-finish (optional for very crisp exterior)

Heat a nonstick skillet over medium heat and add 1 tbs neutral oil. Working in batches, lightly sear each baked cracker 20–30 seconds per side until a little blistered and very crisp. Transfer to paper towels to drain any excess oil.

Prepare cucumber: thinly slice the cucumber on a mandoline or very thinly with a knife into rounds or small batons and then pat dry on paper towel. Place cucumber in a small bowl and toss with rice vinegar (1 tbs), lime juice (1 tsp), fine sea salt (1/4 tsp) and let sit 5 minutes to pickle slightly. Drain any excess liquid.

Prepare loquat & shiso: Peel and pit the loquats, dice into small 1/4-inch pieces. Stack shiso leaves, roll tightly and slice thinly into chiffonade.

Make dressing/sauce: In a small bowl combine light soy sauce (1 tsp), honey (1/2 tsp) and sesame oil (1/2 tsp). Whisk until honey dissolves. Taste and adjust balance — it should be lightly savory-sweet, not overpowering.

Assemble crackers: Arrange cooled Carolina Gold rice crackers on a serving platter. Place a small amount (about 1 tsp) of marinated cucumber on each cracker, top with a few diced loquat pieces (about 3–4 pieces per cracker), then scatter a little sliced shiso. Drizzle a scant 1/4 tsp of the soy-honey-sesame dressing over each assembled cracker (you may not use all dressing). Sprinkle toasted sesame seeds (about 1/8 tsp per cracker) and finish with a tiny drop of neutral oil or a very light brush of sesame oil if desired.

Finish and serve: Arrange on a platter and serve immediately so crackers remain crisp. If making ahead, store crackers separately from toppings for up to 2 days; dress toppings just before serving.