Preparation

 Rinse the rice in a fine-mesh strainer until the water runs clear. Add the rice, water and salt to a saucepan over high heat and bring to a boil. Cover, reduce heat to low, and simmer until soft, 30 to 40 minutes. Remove from heat and let sit, covered, 10 minutes.
 Transfer the cooked rice to a paper towel-lined plate and, using paper towels, blot excess moisture from grains. Spread the grains into a single layer onto a parchment-lined baking sheet and refrigerate 4 to 6 hours, until dry.
 In a skillet over medium-high heat, heat the oil until shimmering. Working in batches, add ½ cup cooked rice to the skillet and saute 2 to 3 minutes, stirring constantly, until the rice pops and floats on the oil. Using a spider, transfer crisped rice to a paper towel-lined plate. Repeat with the remaining rice, adding oil as needed. Season as desired. Use as a garnish to add crunch to salad or other dishes. Crispy rice will keep in an airtight container up to 1 week.