Sizzling Rice Soup
The rice in this dish must be prepared in advance, so begin preparation early in the day.
2 cups water
1 cup uncooked long grain rice
8 cups chicken broth
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1 (8-ounce) can bamboo shoots, drained
1 (8-ounce) can sliced water chestnuts, drained
2 teaspoons chicken base
1/2 teaspoon garlic powder
1 (10-ounce) package frozen peas
1/4 cup chopped green onions
1/4 cup vegetable oil
- In medium saucepan bring water to boil and add rice; reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and spread cooked rice on a greased 15 x 10 x 1-inch baking pan. Bake in a preheated oven at 325°F (160°C) 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, bamboo shoots, water chestnuts, base and garlic powder. Cover and simmer for 1 hour.
- Add peas; cook for 5 minutes; remove from heat and stir in the green onions. Just before serving, heat oil in a skillet. Fry rice in hot oil until slightly puffed.
- Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.
Makes 10 to 12 servings.