It sounds like you are refering to "sizzling rice cakes" which are usually served in "sizzling rice soup."
The easiest way to make these wonderful cakes is to first cook a pot of rice and then let it cool, then follow the instructions below.
"Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.
Bake the rice for 50 - 55 minutes, until it is dry.
Cool and cut into 2-inch squares.
Store in a canister until needed. Do not freeze.
The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last minute work - you can't deep-fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried just before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly, until they turn brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over, and listen to the rice snapping and popping."
This recipe I pulled from "yahoo answers" and is the same way that I make these wonderful rice cakes.
Let me know if this is what you are looking for.