Crispy Rice For Sizzling Rice Soup Food

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CRISPY RICE FOR SIZZLING RICE SOUP



Crispy Rice for Sizzling Rice Soup image

Make and share this Crispy Rice for Sizzling Rice Soup recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Chinese

Time 3m

Yield 6 serving(s)

Number Of Ingredients 2

1 cup whole long-grain rice, rinsed
1 1/2 cups water

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.

SIZZLING RICE SOUP



Sizzling Rice Soup image

I was surprised to find that this recipe isn't posted. We love this and always look forward to it. Crispy Rice is a separate recipe.#112338

Provided by Queen Dragon Mom

Categories     Chinese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

4 large dried black mushrooms, stems removed
1 medium boneless skinless chicken breast (about 6 ounces)
1 1/4 inches fresh ginger, peeled
1/4 cup barbecued pork or 1/4 cup cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoot
1/4 cup canned water chestnut
5 cups chicken stock or 5 cups chicken broth
1 cup reserved mushroom liquid
1 tablespoon dark soy sauce
1 1/2 teaspoons rice wine or 1 1/2 teaspoons dry sherry
salt and pepper
3 -5 drops sesame oil
crispy rice (see directions for recipe)
vegetable oil, for deep-frying

Steps:

  • Soak mushrooms in hot water for about 20 minutes.
  • Strain the liquid and reserve 1 cup for the soup.
  • Cut mushrooms into quarters.
  • Cut the water chestnuts and bamboo shoots into thin slices.
  • Bring a pot of water to boil.
  • Add the chicken and ginger and briefly blanch the chicken, just until it changes color.
  • Drain and cut the chicken into thin slices.
  • Bring the chicken stock or broth and the reserved mushroom liquid to a boil.
  • Add the chicken and pork, shrimp and the vegetables.
  • Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper.
  • Drizzle with the sesame oil.
  • Bring back to a boil and then let simmer for a few more minutes.
  • Place the soup in a large serving bowl and keep warm.
  • Heat wok and add oil for deep-frying.
  • When oil is ready, add the Crispy Rice.
  • Deep-fry until it puffs and turns brown, then drain on paper towels.
  • Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

SIZZLING RICE SOUP HONOLULU



Sizzling Rice Soup Honolulu image

This recipe is posted by request for soups for a Hawaiian-themed dinner party. I thought this sounded interesting, and the ingredients are easy to find (many may already be on-hand). Hot deep-fried rice balls are added to a simple chicken soup; the recipe (a Chinese soup by way of Honolulu, Hawaii) is originally from The Complete Book of Soups and Stews and was found on the Epicurean Online site. I haven't personally tried it, but it sure sounds like the type of off-the-wall thing I'd attempt in the future. ;o) Last note: start the rice a day ahead unless you're using microwave directions.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup long grain rice (not converted)
1 cup water
1 whole chicken breast, skinned,boned and cut into julienne strips
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon soy sauce
6 cups chicken stock
2 cups lettuce or 2 cups spinach
1/2 cup finely chopped green onion
1 teaspoon sesame oil
vegetable oil (for deep frying)

Steps:

  • Rice: This step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or Dutch oven combine rice and water over high heat.
  • Bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes WITHOUT removing lid.
  • The crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
  • Take off the top layer of soft rice and reserve for another use.
  • Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low.
  • The soup: Toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
  • In a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
  • Heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
  • Add the shredded greens, onions and sesame oil, if desired.
  • Keep the soup hot (but not boiling) while frying rice.
  • Heat oil to 375 degrees F in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
  • Lift rice out of the oil with a slotted spoon.
  • Drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
  • Or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
  • Additional fried rice may be passed during the course.
  • Any crispy rice left over is delicious used in salads or eaten out of hand.
  • The preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
  • It takes a little doing, but well worth the effort.

Nutrition Facts : Calories 309.7, Fat 8.3, SaturatedFat 2.2, Cholesterol 38.1, Sodium 550, Carbohydrate 37.7, Fiber 0.7, Sugar 4.1, Protein 19.1

SIZZLING RICE SOUP



Sizzling Rice Soup image

My family enjoys food with flair like this unique Asian soup. Whenever I serve it, it's such a hit that no one has much room for the main course. The children get a real kick out of watching the rice sizzle when it gets added to the soup.-Mary Woodke, Gardiner, New York

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 cup uncooked long grain rice
8 cups chicken broth
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1/4 cup chopped green onions
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
4 chicken bouillon cubes
1/2 teaspoon garlic powder
1 package (10 ounces) frozen peas
1/4 cup canola oil

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.

Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

CHINESE SIZZLING RICE SOUP



Chinese Sizzling Rice Soup image

Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 13

3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
⅛ cup diced bamboo shoots
⅓ cup fresh green beans, cut into 1 inch pieces
½ teaspoon salt
1 tablespoon sherry
⅔ cup uncooked white rice

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!

Nutrition Facts : Calories 294.5 calories, Carbohydrate 24 g, Cholesterol 60.2 mg, Fat 17 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 641.3 mg, Sugar 0.8 g

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