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Sizzling Rice Soup Recipe

Sizzling Rice Soup Recipe photo by Taste of Home

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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

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Sizzling Rice Soup Recipe

Prep: 2-1/2 hours Cook: 1-1/4 hours

Yield: 10-12 Servings

150 75 225

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 canola 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. 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. Yield: 10-12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 191 calories, 7 g fat (1 g saturated fat), 21 mg cholesterol, 1,043 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Sizzling Rice Soup in Taste of Home February/March 1996, p25

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Sizzling Rice Soup

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Reviewed on Feb. 15, 2012 by leadfootsally

@ Lady Naava, It sounds like your oil was not hot enough when you added the rice. If your oil was hot, it would have puffed and would not have absorbed the oil. As always, you can adjust the seasonings for your own taste on any recipe. :)

Reviewed on Feb. 02, 2012 by LadyNaava

I've had this in restaurants, but I found this recipe really time consuming to make, and rather on the bland side. My rice never 'puffed out' in the hot oil as the instructions suggest. A time frame on how long that is supposed to take would be nice. I also didn't like the way the oil made the rice so greasy. Overall, this was a disappointment.

Reviewed on Jan. 30, 2009 by grannygourmet

Although this soup takes several steps over the 3 hours, it is very tasty and filling. My husband loved it and was happy that there was plenty for another meal. I was a little short on peas and so added a few baby lima beans. It worked out well.

Reviewed on Oct. 02, 2008 by sarahjames

Looks good