1. First start by rinsing the rice under cold water and preheating your oven to 350°.
2. Add 1/2 cup black rice, 1 1/4 cups water and a pinch of sea salt to a small pot and bring to a boil. Turn down to a simmer until rice is cooked through and tender, about 15 minutes. Remove cooked rice from the pot and let cool until its no longer hot to the touch.
3. In a food processor, add in the cooked rice, 1/2 cup black sesame seeds, 1/2 cup Nutiva Hempseeds and pulse until it forms a ground meal or starts to come together like a dough. Pulse again, adding in the 2 tablespoon of rice flour and a tablespoon at a time of water if the mixture feels too dry. It should begin to form a ball in the food processor.
4. Tear off 3 sheets of parchment paper the size of your baking sheet. Set one on the counter and empty the rice dough on to it, using your hands to bring the mixture together, forming a ball. Cut the ball in half and set one half aside under a kitchen towel so it doesn’t dry out.
5. Taking the another sheet of parchment that you measured, place on top of the dough and press down gently. Begin rolling out the dough to until it’s really thin and even throughout. Peel back the top sheet of parchment and brush on a thin layer of tamari, soy sauce or a sprinkle of flake salt. Sprinkle on more hemp seeds if you’d like, pressing them gently into the dough.
6. Bake in the oven for about 10-15 minutes, turning the baking sheet half way through. Repeat this process with the remaining dough.
