Name: Rice Puffs
Ingredients: 2 c Short-grain rice salad oil water salt

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		Appetizers	1	Servings

INGREDIENTS

Short-grain rice salad oil water salt

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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