Crispy Rice For Sizzling Rice Soup Recipes

CRISPY RICE FOR SIZZLING RICE SOUP

Steps:

• Combine rice and water in a large pot.
• Bring to a boil, reduce heat and cover.
• Simmer for 30 minutes.
• Remove from heat and allow to cool.
• Preheat oven to 300°F.
• Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
• Bake rice for 50-55 minutes until dry.
• Cool rice and cut into 2" squares.
• Store in a canister until needed, but do not freeze.

CHINESE SIZZLING RICE SOUP

Steps:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

SIZZLING RICE SOUP

Steps:

• Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside. , In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.