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From Chat Room, 12-18-2001
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Msg ID 317598
Sizzling Rice Soup
rec.food.cooking/Larry Margolis

Singing (or sizzling) rice, is made by pouring soup or a regular dish (with extra sauce) over deep-fried rice crust. The "singing" noises are made by the absorption of liquid into the rice crust.

To make rice crust, cook rice on the stove, but when the rice boils, instead of turning the heat to low, turn it to medium for about 5 minutes, then to medium-low for 30 minutes. After you remove the soft white rice for standard use, you should have a thick golden crust on the bottom. Two hints: a thick bottomed pot works best to distribute the heat and minimize the chance of burning, and smell the vapors frequently during the 5 minutes at medium. If you catch the slightest hint of burning, lower the heat immediately.

After you've scooped out all the soft rice, leave the pot uncovered overnight. The crust should dry, contract, and separate itself from the pot making it easy to remove. If part sticks, pry it loose with a spatula.

Break the crust into pieces about 2 inches in diameter. You can use it right away or store it in an air-tight container for future use.

To use, have your soup or regular dish with extra gravy prepared. Heat oil for deep-frying to medium temperature (350-365 F). Drop in the chunks of crust, fry until golden brown on both sides, scoop out with strainer, and drain on paper towels. Place in preheated plates or soup bowls enough fried rice crust to cover the bottom. Immediately bring to the table the dishes and the food or soup. Ladle the food or soup onto the rice crust at the table, and listen to it sing.



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