• Cooking Time:
  • Servings:
  • Preparation Time:


When the liquid is poured onto the rice, the absorption makes an interesting sound. Combine the two at the table, right before serving, to amuse your guests.


  • 2 C uncooked long-grain rice
  • 4-1/4 C water
  • Oil for frying


  • Directions: Preparation (the day before)
  • The day before serving, divide rice and water between 2 large heavy-bottomed frying pans.
  • Cook each, covered, for about 15 minutes or until all water is absorbed.
  • Remove covers and continue to cook rice over very low heat until it sticks to the bottom of the pans and forms crust.
  • Scoop out loose center rice and use for another purpose.
  • Place pans over very low heat for 5 more minutes.
  • Leave uncovered pans out overnight for rice to dry.
  • Directions: Cooking (the day of)
  • Heat oil to 350 degrees on deep-fat thermometer.
  • Scrape and peel rice crusts out of fry pans in sections.
  • Drop these into fat and fry until golden brown, almost 1 minute.
  • Remove from fat and drain well on paper towels.
  • Directions: Serving
  • Heat soup in saucepan almost to boiling.
  • Lay chunks of fried rice crust in each soup bowl. Bottom should be covered.
  • Ladle soup into rice crust at the table.

Categories: Dinner  Lunch  Main Dish  Rice  Side Dish  Soup  Soup 

Author Credit: Jean Goldstein Malamud

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