2 c  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 1/4 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.