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Sort rice, picking out any pieces of hull.
Heat oil to 375 degrees in a 1-quart saucepan, using a thermometer on the side of the pan.
Place rice in a sieve, 1 tablespoon if using a sieve 3 inches in diameter, or 2 tablespoons in a 5-inch sieve.
Lower sieve into the hot oil. Rice will pop rapidly for about 30 seconds.
As soon as popping stops, lift sieve from oil. Drain for a minute or so over oil, and then turn out on paper towels to drain further. Repeat for the remainder of the rice.
Salt as desired or mix popped rice with maple sugar.