A puffy and crispy Asian treat, rice crackers don't require special ingredients or equipment to make at home. Rice cakes require three basic stages -- cooking the rice, drying it in on a sheet pan in the oven and deep-frying the broken sheet pieces into golden crackers. Jasmine rice's sticky grains and Asian pedigree work especially well for rice crackers, but basmati or patna rice also work. They'll store well for a couple of days in an airtight container. Use rice crackers as an accompaniment for soups and salads, or pair them with salsa or Asian-style dipping sauces.
Cook the rice. Boil 3 parts rice in 4 parts salted water for about 8 minutes in an uncovered pan. When the uppermost rice grains turn dry and steam emerges from small holes on the surface, cover the pot, turn the burner to low, and leave the rice to gently cook for 15 minutes.
Spray the baking sheet with oil and preheat the oven to 350 degrees Fahrenheit.
Remove the rice from heat and allow it to cool until it can be handled but is still warm.
Spread the rice over the entire surface of the baking pan. Press it down firmly with a rice paddle or your hands until the mixture forms an even layer and the rice grains stick together.
Put the baking sheet in the oven and reduce the temperature to 250 F. Check the rice after 3 hours. If there is no moisture left and the bottom surface is brown, remove the baking sheet from the oven. Cool completely.
Break the cooled sheet of rice into individual pieces that are about 2 to 3 inches square. The pieces do not have to be exact squares.
Fill a frying pan or wok with oil to a depth of 3 inches. Heat it to 350 F as measured by a cooking thermometer Drop the first batch of crackers into the pan, being careful not to overcrowd the pan.
Turn the crackers with a slotted tool after about 60 seconds, and fry the crackers for an additional 60 seconds.
Remove the crackers when they are a light gold color, and place them on a surface covered with paper towels. Repeat the frying process with the remaining crackers, checking the temperature between batches in case you need to wait for the temperature to return to 350 F.
In some parts of Asia, round rice crackers are preferred. If you'd like to make them this way, shape individual crackers into disks before putting them on baking sheets in the oven, then fry them.
If you're using your hands to spread or shape the cooked rice, oiling your hands can keep the rice from sticking to them.
Flavoring agents that you might add to your cooked rice before making crackers include soy sauce, hot sauce, diced peppers, fresh herbs and spices.
Hot oil can spatter on hands and arms, so wear long sleeves and use long-handled tools.