Crispy rice soup

Posted on June 24, 2009. Filed under: Starter | Tags: , , , |

The crackle of the rice when added to the soup gives a sizzling start to your meal.

Cooking Time : 10 minutes.
Preparation Time : 10 minutes.

Serves 6

1 teacup cauliflower, cut into big pieces (parboiled)
2 sliced carrots or 1/2 cup cabbage cut into pieces (parboiled)
1 tablespoon chopped celery
2 tablespoons chopped lettuce leaves
1/4 teaspoon Ajinomoto powder
1 medium sized firm tomato, cut into small pieces
4 to 5 tablespoons cooked and dried rice
2 tablespoons refined oil
salt to taste
1. Heat the oil on a high flame and add the cauliflower, carrot, celery and Ajinomoto powder and cook for 3 to 4 minutes.
2. Add 6 teacups of hot water or vegetable stock, the tomato pieces, lettuce and salt and give one boil.
3. Pour into a large serving bowl.
4. Deep fry the dried rice on a high flame.
5. Just before serving, add the rice.
6. Serve hot with green chillies in vinegar and chilli sauce.
Crispy rice :
Spread the cooked rice in a broad vessel and put in the sun. Cover with a jali (sieve) and keep until the rice is fully dried.
Store in an air-tight jar. The dried rice stays for several months without spoiling.

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