Put enough sunflower, vegetable, or canola oil to come 2 inches (5.1 cm) up the sides of the pot and set the pot on the stove. Clip a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches 375 °F (191 °C). It's important to use a neutral-high that you can heat to high temperatures. This is why you shouldn't use extra-virgin olive oil. Once the oil reaches 375 °F (191 °C), put a few of the dried rice grains into the pot. They should puff up instantly if the oil is ready. If the rice takes more than 10 to 15 seconds to puff up, heat the oil longer and check the accuracy of your deep-fry thermometer. Pour the dried rice into a small fine mesh strainer and lower the strainer into the pot. The rice will begin to puff up after 5 to 10 seconds of being in the oil.  The puffed rice will float to the top of the oil. If you're using dried rice that you didn't cook first, it may take closer to 20 seconds for the rice to puff up. Turn off the burner and place paper towels on a rimmed baking sheet. Slowly lift the fine mesh strainer with the puffed rice up and out of the hot oil. Then dump the puffed rice onto the paper towels.  The paper towels will absorb the excess oil from the puffed rice. Let the oil in the pot cool completely before you store or discard it. Let the puffed rice cool for at least 5 minutes before you season and enjoy it. For seasonings, sprinkle salt, powdered sugar, or cinnamon sugar over the puffed rice according to your taste.  In addition to enjoying the puffed rice on its own, you can also use it to make puffed rice cakes. To store leftover puffed rice, including puffed rice cake, put it into an airtight container and keep it at room temperature. Use the puffed rice within 5 to 7 days.
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One-sentence summary -- Pour the oil into a pot and heat it to 375 °F (191 °C). Add a few grains of rice to test the oil temperature. Put the rice into the oil and fry it for 5 to 10 seconds. Lift the rice out of the oil and transfer it to a baking sheet. Cool the puffed rice and use it.

Q: Use additional layers of tissue paper if you want a fuller poppy. If desired, use more than one color to create variety and depth. Trace around the lid with a pencil, then use scissors to cut out the circle. Use a small cup or another object about 2 inches (5.1 cm) in diameter as a pattern. Draw around the circle, then cut out the black tissue paper. Poke a green pipe cleaner up through the middle of the stack. Leave about an inch of pipe cleaner extending above the paper. Bend the pipe cleaner down in a hook shape, then pull the bent part of the pipe cleaner through the paper so the hook is hidden in the poppy. Secure the pipe cleaner to the paper poppy with a small amount of white craft glue. Place the poppy in a vase or other decorative container. Repeat the steps for each tissue paper flower you wish to make.
A: Lay three pieces of red, orange, yellow, pink or gold tissue paper on your work surface. Put a round plastic lid, such as a lid from a cottage cheese or margarine container, on top of the folded tissue paper. Lay three pieces of black or brown tissue paper on your working surface. Place the stack of small black circles on the center of the stack of larger circles. Spread the layers of tissue paper to make a ruffled poppy.

Article: Stand with your legs hip-width apart. Raise your right leg up towards your chest with your knee bent. Then, place it down and raise your left leg up towards your chest, knee bent. You are making a skipping motion with your legs. Raise your opposite arm as you lift your leg and keep your other arm at your side. Snap your fingers as you raise your arm in the air.  For example, if you were raising your right leg up to your chest, you would raise your left arm. Then, you would snap the fingers on your left and right hands. In traditional Bhangra, there are different styles for men and women, known as masculine and feminine. To do a feminine Dhamal, keep your legs bent inward as you skip. To do the masculine Dhamal, turn your legs outward as you skip. You can try either style, regardless of your gender. Have your legs hip width apart. Lift your right leg up and place it down lightly, tapping the front part of your foot on the ground. Jump onto the extended foot and lift your other foot upward. Then, bring your extended foot back to the center.  Repeat this on the left side, lifting your left leg and placing it down lightly for a tap. Jump on the extended left foot and lift your right foot upward. Return your left foot to the center. Add arm movements by raising the hand opposite of your extended foot above your head. So, if your right foot is extended for the tap, your left arm is raised. Touch your pointer finger and thumb together, keeping your palms facing outward. Raise your hand as you tap your foot. Then, bring it inward as you return your extended foot to the center. Begin with your legs hip width apart and your arms extended below your waist. Keep your fingers folded over your palms. Jump on your right leg and kick your left leg to the side. As you kick, open your fingers to expose your palm. Push your arms outward in time with the kick. Bring your left leg back and then forward with your toes facing upward. Jump on your right leg again and kick your left leg to the side again. Open your hands as you do this. Repeat the same movements on the opposite side. Jump on your left leg and kick your right leg to the side. Then, raise your arms above your head and open your fingers so your palms are exposed.
Question: What is a summary of what this article is about?
Do the Dhamal. Try the Jhumar. Do the Chaffe.

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Article: Once you have washed, peeled, and pitted the apricots, use your paring knife to slice it into small pieces. The cuts don’t have to be perfectly even, since you’ll be pureeing the fruit after you cook it, but aim for pieces that are roughly 1 inch (2.5 cm) square. Place the mixture in a saucepan, cover it, and turn it to medium-low heat. Allow the apricots to simmer until they are soft. Depending on the ripeness, this may take anywhere from 5-15 minutes. Apricots are tart, so you may want to add a little sugar to balance out the flavor of your puree. Use a long-handled spoon to stir the sugar into the mixture, and allow the apricots to continue simmering until the sugar is dissolved. You can also use honey, brown sugar, or corn syrup if you prefer. Blend the mixture until it’s smooth, although you can leave it a little chunky if that’s the consistency you prefer. You can also mash with a potato masher if you prefer a chunky puree or if you don’t have a food processor. When the puree freezes, the moisture in the apricots will expand. Try to leave at least 1⁄4 inch (0.64 cm) of space at the top of the container to account for this. Apricot puree will keep in the freezer for 6-8 months.
Question: What is a summary of what this article is about?
Slice the fruit into small chunks. Simmer 1 pound (0.45 kg) chopped apricot with 4 US tbsp (59 mL) of water. Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree. Allow the mixture to cool, then puree it in a food processor or blender. Pour the puree into plastic containers, leaving a little head room at the top.