Yield: 1 Servings
|2 cups||Short-grain rice salad oil water salt|
Put rice in a 3 qt pan. Wash with water until water runs clear.
Drain. Add 2 cups of water, bring to a boil. Cover and simmer on low heat about 25 minutes. Turn out rice on a slightly greased cookie sheet. Pack rice in an even layer about ¼ inch thick. Bake uncovered at 275 degrees about 2 hours - until thoroughly dry. Cool.
Break into bite-size pieces. In a 3 qt pan, pour 1 inch of oil and heat to 375 degrees. Fry rice pieces until puffy and golden (about one minute). Drain and salt to taste.