1 c. brown rice
2 c. well flavored beef, chicken, or fish stock (can be made from bouillon cubes)
2 to 3 tbsp. oil

Choose flavor cat likes best. Bring broth to boil. Add rice and bring to boil, then simmer, stirring occasionally, until all broth absorbed, about 40 minutes. Spread rice on cookie sheet and bake at 400 degrees until brown and crackly, about 20 minutes or let dry at room temperature 24 hours. Heat 2 to 3 tablespoons oil in frying pan. Add rice, 1/2 cup at a time, and shake and stir until grains puff. Drain on paper towels. Serve or store in air-tight container. From "Dog and Cat Good Food Book" by Dr. Terri McGinnis.