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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
  • Total Time
    Prep: 2-1/2 hours Cook: 1-1/4 hours
  • Makes
    10-12 servings (3 quarts)


  • 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 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
1 cup: 191 calories, 7g fat (1g saturated fat), 21mg cholesterol, 1043mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 12g protein.

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  • Jill
    Dec 12, 2016

    used shrimp instead of chicken and a couple other variations, but the sizzling rice did not turn out. instead of sizzling rice soup, our family called it the rock candy rice soup. hopefully I can find another recipe for this soup, but overall I would not use this one again.

  • donnakhawk
    Jun 17, 2013

    Soup was delicious -- I added chicken and shrimp. Sizzling rice didn't turn out as well. Difficult to get the oil hot enough to puff up the rice and then get out of the pan before burning.

  • leadfootsally
    Feb 15, 2012

    @ 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. :)

  • LadyNaava
    Feb 2, 2012

    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.

  • grannygourmet
    Jan 30, 2009

    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.

  • sarahjames
    Oct 2, 2008

    Looks good