SIZZLING RICE SOUP

Sizzling Rice Soup image

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

Provided by Taste of Home

Categories Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

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

Steps:

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 : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.