Indonesian Rice Crackers: Homemade Kerupuk Nasi Recipe

Indonesian rice crackers, often called kerupuk nasi, are crisp, airy snacks made by seasoning cooked rice with tapioca starch, steaming the dough, then slicing, drying, and frying it. The method turns leftover rice into crackers with a delicate crunch, and seasoning can vary from a simple garlic-and-coriander mix to spicier regional or family versions.

Ingredients

2 cups cooked rice, cold and lightly packed (320 g)
1/3 cup water (80 ml)
2 garlic cloves, peeled (about 6 g)
1 teaspoon ground coriander (2 g)
1 teaspoon fine salt (6 g), or to taste
1/2 teaspoon granulated sugar (2 g)
1 1/2 cups tapioca starch (180 g), plus up to 2 tablespoons (16 g) for dusting and adjustment
4 cups neutral frying oil, such as canola or peanut oil (950 ml; use enough for a depth of about 2 inches/5 cm in your pan)

Instructions

Blend the rice and seasonings. Add the cold cooked rice, water, garlic, coriander, salt, and sugar to a food processor or sturdy blender. Process for about 5 minutes, stopping to scrape the sides as needed, until the mixture is as smooth as you can make it. A few tiny rice flecks are fine, but large grains can make the crackers split when sliced. If the machine struggles, pause and scrape rather than adding a lot of extra water; a loose mixture needs more starch and is harder to shape.
Make a firm dough. Scrape the rice paste into a bowl and stir in 1 1/2 cups tapioca starch. Knead by hand for about 10 minutes, or until the dough is cohesive, smooth, and pliable. It should feel slightly tacky but hold its shape. If it sticks heavily to your fingers, work in the reserved starch a teaspoon at a time. If it seems crumbly, wet your hands and knead again rather than pouring in water. The rice’s moisture varies, so use the texture as your guide.
Shape the logs. Dust the work surface with a little tapioca starch. Divide the dough in half and roll each piece into a log about 1 1/2 inches (4 cm) thick and 8 inches (20 cm) long. Aim for an even diameter so both logs steam at the same rate. Wrap each log snugly in parchment paper, twisting or folding the ends closed. If needed, tie the ends with kitchen string. Avoid wrapping tightly in plastic wrap unless it is specifically labeled safe for steaming.
Steam until set. Set the logs in a steamer basket over actively simmering water, leaving space for steam to circulate. Cover and steam for 50 minutes. Check that the water has not boiled away during cooking. The logs should feel firm and look set when unwrapped; if the center still feels soft or pasty, rewrap and steam for another 10 minutes. Transfer the cooked logs to a plate and let them cool at room temperature for 30 minutes.
Chill until firm. Once the logs have stopped steaming, refrigerate them, covered, for 8 hours or overnight. Chilling firms the starch and rice mixture, making thin, even slices much easier to cut. Do not leave the steamed rice dough sitting out for more than 2 hours before refrigerating it. If you are preparing ahead, keep the logs chilled until you are ready to slice.
Slice the dough thinly. Unwrap one log at a time and use a sharp knife to cut it into slices about 1/16 inch (1.5 mm) thick. Thin, consistent slices dry and puff more evenly than thick or uneven ones. If the knife drags, wipe it clean between cuts; if the log feels too soft to slice neatly, return it to the refrigerator for 20 to 30 minutes. Arrange the slices in a single layer on dehydrator trays, leaving a little space between them.
Dry the slices completely. Dehydrate at 135°F (57°C) for about 8 hours, turning the trays or rotating their positions if your machine dries unevenly. The slices are ready when they are hard, dry all the way through, and no longer bend. Let one cool before checking: a properly dried slice should snap rather than feel leathery. Humidity, slice thickness, and dehydrator airflow affect the time, so continue drying if any pieces still flex. Cool the dried slices completely before frying or storing them.
Fry in small batches. Pour the oil into a deep, heavy saucepan, leaving plenty of room at the top, and heat it to 350°F (175°C). Fry two or three dried slices at a time for roughly 5 to 10 seconds, turning them once if needed. They should expand quickly and become pale, crisp crackers. Lift them out with a slotted spoon and drain on a wire rack or paper towels. Give the oil time to return to temperature between batches; crowded or insufficiently hot oil can leave the crackers greasy. Frying the batch takes about 15 minutes. Cool briefly, then serve.

Tips

Use properly cooled rice. Freshly cooked rice is workable if it is cooled promptly, but cold leftover rice is convenient and less steamy. Refrigerate cooked rice within 2 hours of cooking, and use rice that has been stored safely. Do not use rice that has been left at room temperature for an extended period.
Adjust the dough gradually. Rice moisture and starch brands differ. Add extra tapioca a little at a time if the dough is sticky, and use damp hands if it is dry. Too much added water makes shaping and drying less reliable.
Keep slices thin and uniform. A mandoline can help, but use its guard and cut carefully; a sharp knife works well too. Thick pieces may dry on the outside while staying pliable in the center, then fry unevenly or fail to puff.
Let the oil recover between batches. A thermometer helps keep the oil near 350°F (175°C). If the crackers brown before they expand, the oil is too hot; if they absorb oil and stay dense, it may be too cool. Remove any loose crumbs between batches so they do not burn.

Serving Suggestions

Serve the crackers as a snack on their own, or put them out with a meal as a crunchy accompaniment to rice, grilled vegetables, fried tofu, or a saucy dish. In Indonesia, kerupuk are commonly enjoyed alongside meals, and their light texture contrasts nicely with soft rice and richly seasoned foods. Their mild garlic-and-coriander flavor is designed to be easy to pair rather than to dominate the plate.

For dipping, offer sambal, a sweet chili sauce, or a simple lime-and-chili dip. Keep dips in a separate bowl and add them only as you eat; even a little moisture quickly softens the crackers. They also work as a crunchy topping: break a few over soup just before serving, or crumble them over a vegetable salad for texture. If serving a group, fry only what you expect to eat soon and keep the remaining dried slices sealed until needed.

Variations

Make them spicy. Blend one small red chili with the rice mixture, or add 1/2 teaspoon (about 1 g) of chili powder when you add the starch. Fresh chili adds moisture, so be ready to knead in a little extra tapioca. For more control, leave the dough mild and serve a spicy dip on the side.

Change the spice profile. Add 1/2 teaspoon (1 g) ground white pepper, or replace some of the coriander with ground cumin. These are seasoning choices rather than necessary ingredients; keep the dough firm and avoid adding wet sauces. For a fragrant variation, finely mince a small amount of scallion and knead it in, knowing that the added moisture and pieces may make the dough slightly less even.

Use rice flour for a different texture. If tapioca starch is unavailable, some rice flour can replace part of it, but it will make the crackers less springy and typically less airy. A practical starting point is to replace no more than 1/2 cup (60 g) of the tapioca with rice flour, then check the dough texture. Tapioca is important to the characteristic puff, so replacing all of it is not recommended for this method.

Try a simple salted version. Leave out the coriander and sugar for a plainer cracker that pairs well with strongly flavored dips. Taste a tiny bit of the uncooked dough only if you are comfortable doing so, or season conservatively and adjust the dip instead. The dough is steamed before it is dried and fried, so do not skip either cooking stage.

Storage and Reheating

For food safety, refrigerate the steamed logs within 2 hours of steaming. Keep them covered in the refrigerator for 3 to 4 days, or freeze them for up to 2 months; thaw in the refrigerator before slicing. If the logs are very firm after chilling, let them sit on the counter for 5 to 10 minutes to make cutting easier, but do not leave them out for a prolonged period.

Once fully dried slices have cooled, store them in a clean, airtight container in a cool, dry cupboard for up to 2 weeks. Any remaining moisture can cause them to soften or spoil, so dry them longer if they bend, and make sure they are completely cool before sealing the container. For longer storage, freeze the dry slices in a well-sealed freezer bag for up to 2 months; thaw them while still sealed so condensation forms on the outside of the bag rather than on the crackers.

Fried crackers are best the day they are made. Let them cool fully, then store airtight in a dry place and use within 2 to 3 days; they will gradually lose their crispness in humid air. There is no need to reheat freshly fried crackers. If they have softened but are still in good condition, warm them in a 300°F (150°C) oven for 3 to 5 minutes, then cool for a minute to crisp. Do not re-fry them, since they can brown before they regain their texture.

Frequently Asked Questions

Are Indonesian rice crackers the same as kerupuk?

Kerupuk is a broad Indonesian name for crackers, and there are many kinds made with different starches, seasonings, and additions. This recipe is a rice-based, home-style version often described as kerupuk nasi. It is not meant to represent every regional style; some traditional crackers use fish, shrimp, or other ingredients and have a different flavor and method.

Can I make the crackers without a dehydrator?

Yes. Arrange the slices on clean mesh racks in a warm, dry, well-ventilated place and turn them periodically; air drying can take a day or two and depends heavily on humidity. A low oven can also work if it can hold a steady low temperature, but check the slices often because ovens vary and some run too hot. Whichever method you use, the slices must be hard and dry throughout before frying.

Why did my crackers stay flat or turn out hard?

The most common causes are slices that are too thick, incomplete drying, or oil that is not hot enough. Slice evenly, dry until each piece snaps, and fry a test slice at 350°F (175°C) before cooking the rest. If the test piece browns without puffing, lower the heat slightly; if it stays dense and oily, let the oil heat more. A different starch balance or rice texture can also affect how much the crackers expand.

Can I use uncooked rice or instant rice?

This recipe is calibrated for cooked rice, which blends into the dough and gives it the right moisture and texture. Uncooked rice cannot be substituted directly because it has not absorbed water or softened; it would need a different recipe and process. Instant rice may work if prepared first, but its texture and water content can vary, so measure it after cooking and adjust the starch gradually.

Can I fry the crackers on another day?

Yes. Dry the slices fully, cool them completely, and store them airtight until you want a fresh batch. Fry only a few as a test if they have been stored for a while: they should expand quickly and turn crisp. If they have become soft from humidity, dry them again at a low temperature before frying rather than putting damp slices into hot oil.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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