1 c  Short grain rice
1 c  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 1/2 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.