Instructions

1. Shape the rice into small flat disks about 2 inches across and 1/4 inch thick.
2. Place on a baking sheet.
3. Bake at 250 F for 1 hour or until completely dry.
4. Heat oil over medium-high heat.
5. Break a small piece off of one rice cake. Throw it in the oil. If is puffs up in less than 10 seconds you will know that the oil is hot enough.
6. Gently place a rice cake in the oil. Once it puffs remove immediately from the oil. Place on a paper towel or cloth towel to drain.
7. Fry only enough rice cakes for the amount of soup that you will be serving.
8. Store the remaining rice cakes (if there are any in a glass container) for up to a month. Fry the cakes as needed.
9. Add to a hot bowl of soup and listen for the sizzle!