Thai Rice Crackers

Steps

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1. 1
   Rinse jasmine rice several times and drain well. Add an equal amount of water (1 cup rice to 1 cup water) and cook in a rice cooker until done.
   ≈0:13
2. 2
   Let the cooked rice cool, then transfer to a ziplock bag for shaping assistance. Using light pressure, shave thin slices on a cutting board with a knife or scraper, being careful not to make them too thin.
   ≈0:37
3. 3
   Cut the rice sheets into square pieces. Spread them out on a cutting board so they don't stick together. Air-dry for 3 days in a room with a dehumidifier.
   ≈1:20
4. 4
   Once fully dried, store in a plastic bag until ready to cook.
   ≈2:24
5. 5
   Rinse sticky rice and red rice together several times and drain well. Add an equal amount of water (1 cup rice to 1 cup water) and cook in a rice cooker until done.
   ≈2:33
6. 6
   Let the cooked rice cool, then transfer to a ziplock bag. Shave thin slices with light pressure, forming round or square shapes, being careful not to make them too thin.
   ≈3:09
7. 7
   Before cutting, lightly press the rice sheets with a knife to help with cutting. Remove the crackers and re-shape as needed to ensure even thickness.
   ≈3:58
8. 8
   Cut the rice sheets into square pieces and spread them out. Air-dry for 3 days in a room with a dehumidifier.
   ≈5:10
9. 9
   Once fully dried, store the crackers in a plastic bag until ready to cook.
   ≈6:00
10. 10
    Heat oil to medium heat and fry the rice crackers until they become fluffy and crispy. Move and turn them frequently to ensure even cooking.
    ≈6:18