CRISPY RICE CAKES
1 cup jasmine rice
Put rice in a large bowl and add cold tap water to cover, wash by swishing the rice around with your fingers, then drain and repeat.
Transfer rice to a saucepan, add water, bring to a rolling boil over high heat, then cover, reduce heat to very low and simmer until the rice has a soft consistency and the water has been absorbed, about 20 minutes.
When rice is cooked, spread it out on a baking sheet and flatten with the back of a spoon or with your palm to a thin layer (about as thick as a grain of rice). Bake at 200°F for 6 hours or overnight, until the rice is completely dry on both sides (turn over if needed and bake it longer). Remove from oven and cut with a paring knife into 2 inch squares. Note: when totally dry, the rice can be stored at this stage for a long time in an airtight container.
Just before serving, heat oil in a wok or large pan to 360°F and fry a batches of dried rice pieces until they are pale golden (not browned). They puff and expand into crispy rice cakes in about 1 minute. Lift out with a slotted spoon and drain on paper towels. Serve warm or within a few hours at room temperature, using Nam Prik dipping sauce or whatever pleases you. Makes 24 to 36 pieces.