Basmati Rice Crackers

Now normally when I make something new I don't hesitate to have some friends over to try it out on the first shot at the recipe. But something about this recipe seemed daunting and I decided to test it out before serving it at my annual Christmas party. Lucky for me I did otherwise I would have been a very frustrated host running out to the grocery store for crackers just minutes before my guests arrived. On the Monday before my party I gave this recipe a go. It was time consuming and very messy and I will definitely not be attempting it again. You basically cook up a pot of rice with some onions and spices. After you let the rice cool you spread it between two sheets of wax paper and go over it with a rolling pin, cut it into squares, place on a baking sheet and bake them for 10 minutes until they are crispy. The reason I didn't like this recipe was that my crackers kept falling apart before I could get them on the cookie sheet, I got rice everywhere, and once baked it didn't taste fabulous. It was interesting is all I can say.

SERVED WITH: We tried it out with a slice of cheese. They had more of a chewy texture then a crispy one you would expect with a cracker. The ones on the edges of the pan got crispier but were almost to hard and felt like biting a popcorn kernel.

COOKING TIPS: Don't make it! Just joking. You may have better luck then me.

RATING: 3. I'd rather just find some healthy crackers at the store then spend time making them.