CRACKLING RICE SOUP
Souirce: California Cooks! by Rowena McLean Marks, Betty McDermott
Servings: 6

According to legend; once, when a beginning Chinese cook once over cooked a pot of rice, he tasted the scorched crust and found it good. A rice crust, deep fat fried, is dropped crackling hot into this novel soup in restaurants. This is a home-grown version.

1/2 cup raw rice
1 cup water
1/2 tsp salt
2 tbsp peanut oil
1 1/2 quarts chicken broth
2/3 cup baked ham, slivered
1/3 cup green onions, chopped
soy sauce

Combine rice, water and salt in a small saucepan. Heat to boiling; cover and simmer 25 minutes. Cool.

Toss cooled rice with peanut oil in a large skillet until rice turns golden brown. Keep hot until ready to serve.

Meanwhile heat together chicken broth, ham and green onions. Turn into large soup tureen.

Serve soup at the table topping each bowl with a spoonful or two of hot rice which crackles as it goes into the soup. Pass soy sauce, adding individually to taste.