|Rice grain||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
A day or more in advance, combine rice, water, and salt in a 2-quart saucepan.
Let stand 1/2 hour.
Bring to a boil, cover, and simmer 30 minutes.
Spread evenly on a heavily greased cooky sheet.
Bake in a 250° oven for about 8 hours, opening the oven door occasionally and turning rice with a spatula.
Break the crusty rice into bite-sized pieces.
You can store in airtight containers or bags in your refrigerator for weeks.
Just before serving time, turn on oven to 250° and warm the serving platter or soup tureen; also heat a bowl or pitcher to bring the food which will be poured over the rice to the table.
Pour salad oil about 2 inches deep in a 6-quart saucepan or deep-fat fryer with a basket; heat to 425°.
Fry rice (stirring with a slotted spoon) until it is golden brown, about 4 minutes.
Drain briefly; transfer to warmed serving platter or soup bowl.
Bring to the table, and immediately pour hot soup or entree over the rice.