Sizzling Rice Soup Recipe
Sizzling Rice Soup is an amazingly delicious and easy to prepare appetizer recipe. Try it for once; you wont wish to try any other soup recipe for your coming parties!
Ingredients
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 cooking oil
Directions
Cook rice according to package directions.
Spread on a greased 15-in.x 10-in.x 1 -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.
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.
Spread on a greased 15-in.x 10-in.x 1 -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.
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.
