Jasmine Rice Cracker

Directions

1. 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. 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. 3
   Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
4. 4
   Remove pan from heat and let stand, covered, 5 minutes, then fluff rice with a fork.
5. 5
   Transfer to a bowl and cool to warm.
6. 6
   Put oven rack in middle position and preheat oven to 350F.
7. 7
   Lightly oil a 13- by 9- by 2-inch metal baking pan.
8. 8
   Press rice evenly into baking pan with lightly oiled hands.
9. 9
   Put pan in oven and reduce oven temperature to 250F.
10. 10
    Bake rice until dry, about 3 hours.
11. 11
    Cool completely in pan on a rack, then break into 2- to 3-inch pieces.
12. 12
    Heat oil in a deep 4- to 5-quart heavy pot over moderately high heat until it registers 350F on thermometer.
13. 13
    Fry pieces of rice in batches of 4 to 6, turning over once, until pale golden, about 2 minutes.
14. 14
    (Return oil to 350F between batches.)
15. 15
    Transfer with a slotted spoon to paper towels to drain and season with fleur de sel.