Jasmine Rice Cracker

• 1 1/2 cups jasmine rice
• 2 1/2 cups water
• 1 teaspoon table salt
• 6 cups grapeseed or vegetable oil
• Fleur de sel to taste
• Special equipment: a deep-fat thermometer

1. Wash rice in 3 or 4 changes of cold water in a large bowl, then drain well in a large sieve and transfer to a 2- to 3-quart heavy saucepan.
2. Add 2 1/2 cups water and table salt and boil, uncovered, without stirring, until steam holes appear on surface of rice and grains on top appear dry, about 8 minutes.
3. Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
4. Remove pan from heat and let stand, covered, 5 minutes, then fluff rice with a fork.
5. Transfer to a bowl and cool to warm.
6. Put oven rack in middle position and preheat oven to 350F.
7. Lightly oil a 13- by 9- by 2-inch metal baking pan.
8. Press rice evenly into baking pan with lightly oiled hands.
9. Put pan in oven and reduce oven temperature to 250F.
10. Bake rice until dry, about 3 hours.
11. Cool completely in pan on a rack, then break into 2- to 3-inch pieces.
12. Heat oil in a deep 4- to 5-quart heavy pot over moderately high heat until it registers 350F on thermometer.
13. Fry pieces of rice in batches of 4 to 6, turning over once, until pale golden, about 2 minutes.
14. (Return oil to 350F between batches.)
15. Transfer with a slotted spoon to paper towels to drain and season with fleur de sel.

jasmine rice, water, salt, grapeseed, thermometer

Taken from www.epicurious.com/recipes/food/views/jasmine-rice-cracker-108688 (may not work)