The rice in this dish must be prepared in advance, so begin preparation early in the day.

Sizzling Rice Soup

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

1. 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 at 325°F (160°C) for 2 hours or until dried and browned, stirring occasionally; set aside.
2. 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.
3. 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.
4. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Makes 10 to 12 servings.