INGREDIENTS

INSTRUCTIONS

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

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