Wash the rice well and soak it in water with salt for 6–8 hours. Drain and spread it out to dry completely.

Heat a heavy-bottomed pan. Add a little oil, then roast the rice in small batches until the grains begin to puff and turn light.

To cool fully, spread the puffed rice out on a tray. Once cooled, store it in an airtight container to maintain crispness.