Chinese Crispy Rice
|Vegetable oil/Sesame oil||1⁄2 Teaspoon|
|Cooked sweet rice/Short grain rice||1 1⁄2 Cup (24 tbs)|
Brush oil on the bottom of a large skillet.
Spread rice in skillet and press with a spatula so rice covers bottom of skillet.
Rice should be an even layer about 1/2 inch deep.
Cook over low heat about 5 minutes until bottom of rice layer is crisp and golden brown.
Carefully remove from skillet and cut into 2-inch-square pieces.
Place an oven thermometer in the oven.
Place rice squares on a baking sheet in oven at 120°F (50°C) 12 hours.
The pilot light may keep your oven at this temperature or you may have to alternate between the lowest setting and turning off the oven.
Rice squares are dry when a piece can be broken off with a crackling sound.
Makes nine 2-inch squares.