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