In this short article, we will answer the question “How do you make sizzling rice soup?” by showing you how to do so.
How do you make sizzling rice soup?
To let the mouthwatering toasted tastes of crispy rice stand out, Sizzling Rice Soup has a very light broth. This enhances both the flavour and texture of the soup.
Sizzling Rice Soup may be made in three steps:
- drying the cooked rice in the oven
- Making crispy rice puffs by deep-frying the rice for the broth
- Making Sizzling Rice Soup: Preparing the Rice
The sizzling rice could be made and served in a few different ways. Either the crispy rice is served loose or packed, then sliced into rectangular cakes (as thin rice crispy snacks) (as pictured above).
The rice must first be cooked before being dried by baking it in the oven.
Crispy square rice cakes
Use a utensil to spread and compact the cooked rice to a thickness of no more than 1/2 inch across the baking sheet to create these square, crispy rice cakes.
- Bake until dry, about one hour at 300 degrees F. Cut the rice into 2-inch squares after it has cooled. Deep fried the squares just before you’re ready to present the soup until they are puffy and just beginning to turn golden.
Crispy rice puffs
- Set the oven to 300 ℃.
- Distribute 1 cup of the cooked rice in a very thin layer on a baking sheet that has been lined with parchment paper.
- To keep the rice fluffy and divided so that it bakes evenly, use a fork.
- For this, leftover rice works best because it isn’t very clumpy and will split easily.
- For 20 minutes, bake.
- Although the rice probably won’t colour much, the grains will be incredibly tough and nearly transparent. Even though not all of the rice grains will be entirely dry, this is enough for deep frying.
- Start picking up your parchment paper and transfer the roasted rice together into the bowl after allowing the rice to cool.
- To make the soup, set your baked rice aside.
Making the soup
- Use a saucepan that can cook and serve the soup so you will not be concerned about moving the hot soup into a big serving bowl once it is ready.
- The Sizzling Rice Soup will then be eaten family-style rather than in individual bowls (so that you throw the crispy rice into the broth for that sizzling effect).
- Over high heat, heat 4 cups of chicken broth until it boils before adding 1 carrot (sliced).
- To the soup, add 1/2 a teaspoon of salt, 1 teaspoon of soy sauce, and 1 tsp of Shaoxing wine (optional).
- Add 2 baby bok choy stalks, and cut them into bite-sized pieces.
- This soup may be made with just about any type of vegetable, but to keep it simple, I would suggest sticking with no more than three.
- Some excellent choices include baby corn, water chestnuts, and bamboo shoots.
- Once the soup has to a boil once again, add 8 to 10 medium shrimp. After a brief period of boiling, remove the soup from the heat and cover the pot.
- By turning off the heat now, you may prevent the shrimp from overcooking because they will continue to cook.
- Until you are prepared to serve, keep the soup pot covered.