1. Cook the rice first, and add some salt when cooking the rice. It is best to use short round rice with relatively high viscosity, and try not to use Thai fragrant rice because the viscosity of Thai fragrant rice is poor. If only Thai fragrant rice can be added, one third of glutinous rice can help increase viscosity.

2. After the rice is cooked, put it in the mold while it is hot, and then put it in the refrigerator for one night after it is completely cooled.

3. Slice the rice with a sharp knife, wipe the knife with water for each slice, and then cut another slice.

4. Gently put the sliced rice into the dryer and let it dry for about four or five hours.

5. Fry the dried rice slices into a delicious crispy rice crust.