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Rice - Soup -  Sizzling Rice Soup Post by :stationery Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1312

Click below to download : Rice - Soup - Sizzling Rice Soup (Format : PDF)

Rice - Soup - Sizzling Rice Soup

Yield: 4 servings

2 cups Hot, cooked short-grain white rice
1/4 lb. Medium-sized prawns in the shell
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Thin soy sauce
1 tsp. Cornstarch
ds Pepper
1/2 lb. Napa cabbage
1 1/2 cups Oil for deep frying
1 qt. Chicken stock
1/2 cup Fresh or defrosted frozen peas

Press hot cooked rice into a thin layer (no more than 1/4 inch thick) on a baking sheet. Place in a preheated 300F oven for 30 minutes. Remove from the oven, turn the rice layer over, and return it to the oven for an additional 30 minutes. Remove from oven, and when cool enough to handle, break into 3-inch pieces.

Shell, devein, wash and drain prawns. Dice prawns and place in a bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa cabbage into 1-inch wide pieces.

Heat oil in wok to 325 F.

Meanwhile, bring chicken stock to a boil. Add prawns, peas and Napa cabbage. Return to a boil.

Deep fry rice patties in hot oil until golden brown (about 5 minutes). Remove and drain on paper towels.

Pour the hot soup into a deep serving bowl and immediately add the rice patties. Both the rice patties and the soup must be as hot as possible to produce the sizzle. If the timing isn't perfect, the soup can be reheated but the rice patties cannot. (This final step, which is quite showy, may be done at the table.) Serve at once.

Makes 4 servings.

NOTE: The rice patties can be baked 2 weeks in advance, stored in an airtight container and refrigerated. They also can be frozen for up to 2 months.
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Rice - Soup -  Turkey And Wild Rice Soup
Makes 10 cups 1 cup wild rice (about 6 ozs) 4 cups of water 1 1/2 tsp salt 4 Tbsps butter 1 onion chopped 3 cups sliced mushrooms 1/2 cup chopped celery 1/4 cup all purpose flour 6 cups canned low-salt chicken broth 1/2 tsp curry powder 1/2 tsp dry mustard 1/2 tsp dried chervil 1/4 tsp ground white pepper 2 cups whole milk (no substitutes) 1/4 cup dry Sherry 1 cup chopped cooked turkey meat. Place wild rice, 4 cups of water and 3/4 tsp salt in medium saucepan. Bring to simmer over medium heat. Cover and simmer until rice

Rice - Soup -  Mushroom And Wild Rice Soup Rice - Soup - Mushroom And Wild Rice Soup

Rice - Soup -  Mushroom And Wild Rice Soup
1 (14 1/2-ounce) can chicken broth 1/2 cup wild rice 1 ounce dried shiitake mushrooms 1 1/2 cups hot water 2 tablespoons butter 1 onion, chopped 2 garlic cloves, chopped 1/4 teaspoon dried rosemary, crumbled 1/4 teaspoon dried thyme, crumbled 1 (8-ounce) russet potato, peeled, diced 2 cups beef stock or canned beef broth 3/4 cup (about) milk 2 tablespoons Madeira Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain