Toasted Rice

• 1 cup cold cooked rice
• 1/4 cup vegetable oil, plus more for brushing

1. Preheat the oven to 250.
2. Lightly oil a 9-by-9-inch baking dish.
3. Spread the rice in the dish in a single layer and bake for 2 1/2 hours, until dried out and translucent.
4. Let the rice cool, then break up any large chunks with your hands or with a spoon.
5. Heat the 1/4 cup of vegetable oil in a large skillet.
6. Add the dried rice and cook over moderate heat, gently shaking the pan, until the rice is puffed and starting to brown, about 1 minute.
7. Using a slotted spoon, transfer the rice to a baking sheet lined with paper towels.
8. Let cool for 10 minutes before serving.

cold cooked rice, vegetable oil

Taken from www.foodandwine.com/recipes/november-2007-toasted-rice (may not work)