Recipe - Sizzling Rice

1 cup Short grain rice
1 cup Cold water
salad oil

Place rice in a 2quart 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 nonstick
finish); pack in an even layer about One half 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