Print Recipe

Sizzling Rice Soup

Ingredients



Instructions

  1. Cook rice according to package directions. Spread on a greased 15 x 10 x 1-inch baking pan.
  2. Bake at 325 degrees F for 2 hours or until dried and browned, stirring occasionally; set aside.
  3. Combine broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder in a large soup kettle or Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  4. Add peas; cook for 15 minutes.
  5. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed.
  6. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Prep Time: 2 hr 30 min | Cook Time: 1 hr 15 min
Total Time: 3 hr 45 min | Makes 10 servings

Nutrition Information (Amount Per Serving): Calories: 191 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 21 mg Sodium: 1043 mg Total Carbohydrates: 20 g Fiber: 2 g Protein: 12 g

Recipe and photograph courtesy of College Inn®/©Del Monte Corporation.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.