Almond Rice I

Rinse the long-grain brown rice under cold water, then combine it with water in a saucepan using a 1:2 ratio and bring to a boil. Reduce heat, cover, and simmer until the rice is fully cooked and the water is absorbed.

Remove the cooked rice from heat and spread it out on a clean surface or baking sheet to cool completely and release excess steam.

Preheat your oven to 300°F (150°C) or prepare a dehydrator set to 135°F (57°C) for the drying stage.

Zest a lemon and combine the zest with the cooled rice, tossing gently to evenly distribute the citrus flavor throughout the grains.

Spread the lemon-zested rice in a thin, even layer on a parchment-lined baking sheet, pressing gently to create a uniform sheet.

Scatter the almonds evenly over the rice layer, pressing them lightly so they adhere to the surface.

Bake in the preheated oven, checking every 30 minutes and rotating the pan, until the rice is completely dry, crisp, and lightly golden. If using a dehydrator, dry for 6–8 hours until fully crisp.

Remove from the oven and allow the snack to cool completely on the pan before breaking it into pieces and serving or storing in an airtight container.