Preheat the oven to 375°F with a pizza stone (or dark baking sheet) inside.
Process the cooked wild rice in the bowl of a food processor or a blender until smooth. The rice will become a sticky mess - don't worry! Add the sweet rice flour, sesame oil, and salt, and process to combine.
While processing, slowly add the water until it forms a dough. If it doesn't yet form a dough in the food processor, add ¼ teaspoon more water at a time until it forms a ball while spinning. The dough should form a glossy ball but should not be too sticky. If it is too sticky, just add a tiny bit more sweet rice flour.
Remove the dough from the food processor and knead the sesame seeds into the dough.
Cover with plastic wrap and let rest for 20 minutes.
For larger crackers, cut parchment paper into squares just larger than the desired size of the cracker (ours were about 4-inches by 4-inches).
Grab about 1½ teaspoons of dough and gently press it between two pieces of parchment paper. Use a rolling pin to roll it until it is super thin, about the thickness of 5 sheets of paper and about 4-5-inches in diameter. Peel off the top piece of parchment paper and set aside while you roll out more crackers. Repeat with the remaining dough. (Note, I roll out as many fit on my pizza stone - six - then get those baking while I roll out more to save time).
Working in batches, place as many crackers that will fit with their parchment paper onto the heated pizza stone and bake for 4-6 minutes, until the crackers begin to get crispy and curl up at the edges.
Use tongs to carefully pull each cracker from the pizza stone and set them on the counter to cool for a moment. Gently peel off the parchment paper from the crackers, and return them to the oven on the reverse side to cook for another 4-6 minutes, or until crispy. Remove crackers from the oven and let cool before eating. Repeat with remaining dough.
You can also make small crackers using just a single sheet of parchment paper and a ¼ - ½ teaspoon of dough at a time. The process is the exact same, except they'll be only about 1½ -inches wide.
Notes
Tip for cooking the rice: To ensure proper cooking with the rice to liquid ratios, use at least 1 cup of dry rice. Every brand of wild rice requires a different amount of water, but here we prepared two different doughs:Purple cracker - 1 cup whole grain black pearl heirloom rice and 1¾ cups water.Light cracker - 1 cup mixed wild black rice and brown rice with 2 cups of waterYou can even use all brown rice or even white rice if that's what you've got on hand. No matter what you use, you just want to make sure the rice is fully cooked. Save any remaining rice for lunch or dinner:)Tips for rolling out crackers: Make sure your parchment paper doesn't crease or your crackers will end up with creases in them that might split when you pull the paper off. If you find the crackers get thin splits in them, just put the top parchment paper back on and rub over the split until it closes up.Adapted from Viet World Kitchen
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.