Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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