In a medium saucepan over medium-high, heat oil until it reaches 375° on a deep-fry thermometer.
Line a rimmed baking sheet with paper towels. Add rice to hot oil (it will bubble but quickly subside). Fry until rice is crispy and beginning to puff (you can see a bit of white inside most of the grains), 30 to 45 seconds. With a long-handled finemesh strainer, transfer rice to paper towels. Season with salt and let cool completely.