I was a bit freaked out.
So, I slinked past the frogs (I am terribly afraid of frogs!) and browsed the aisles while Jerad loaded up 15 pounds of crawling crawfish. The package of "Instant Sizzling Rice" caught my eye, so I bought one to try.
The directions read: "Prepare soup stock with your favorite ingredients. Boil and set aside. Bring 3-4 cups of cooking oil to a boil. Deep fry the 'sizzling rice' pellets to a golden brown withdrawn & quickly add to soup stock. You will hear the sizzle & enjoy the flavor."
I put a quick supper soup together with some ingredients I had on hand.
Sizzling Rice Soup
2 cups low-sodium chicken broth
1/2 tablespoon soy sauce
1/2 teaspoon rice wine vinegar
1 garlic clove, minced
1 cup asparagus tips *
6 squares of sizzling rice
vegetable oil for frying
* You could, of course, add any veggies (or cooked meats) in the soup. It would be particularly good with mushrooms, carrots, cauliflower, and cabbage.
- Combine the broth, soy, vinegar, & garlic in a small stockpot. Boil over medium heat, then remove from heat and add the asparagus (plus any other veggies or meats you are using). Ladle soup into deep bowls.
- Meanwhile, heat 3-4 cups of oil in a shallow skillet. Fry the sizzle rice "pellets", turning once, until brown. This only take a couple minutes.
- Immediately transfer 2 or 3 browned rice squares to each bowl. The rice will sizzle and steam upon contact with the broth.
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