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Sizzling Rice Soup

 Sizzling Rice Soup
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
10-12 ServingsPrep: 2-1/2 hours Cook: 1-1/4 hours


  • 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


  • 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).

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Sizzling Rice Soup (continued)

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.