|1 cup||Short grain rice|
|1 cup||Cold water salad oil|
Place rice in a 2-quart pan. Wash with water until water runs clear; drain. Add water. Cover and bring to a boil over high heat; reduce heat to low and simmer for 2 minutes. Turn off heat and let stand for 30 minutes. Turn rice into a wide frying pay (preferably with a non-stick finish); pack in an even layer about ½ inch thick. Cook over low heat for one hour. Turn layer of rice over and cook for another hour or until rice is very dry. When cool, break into 2 inch squares and store in an airtight container, at toom temp up to 3 months.
To cook sizzling rice, pour salad oil to a depth of one inch in a small deep pan. Heat to 375 degrees on a deep frying thermometer.
Cook rice squares, 2 or 3 at a time, until golden (about 2 minutes).
Drain briefly on paper towels, then used while still hot in any sizzling dish.
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