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Rice Crust

Rice, Noodles, and Other Grain Foods

Rice Crust
1 cup rice, boiled one minute, then simmered covered for half an hour

1. Spread rice half-inch thick on a cookie sheet, pat down well, put in an oven on low heat, and bake until it is dry and pulls away from the sides of the pan.
2. Then remove from the oven and let it dry overnight.
3. Break the dried rice into chunks, and store in a plastic bag until needed, (or deep fry them, drain well on paper towels or in a paper bag, and then store them).

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