CRISPY RICE SOUP

Recipes

CRISPY RICE SOUP

CRISPY RICE SOUP

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 refined oil for deep frying salt to taste

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

Preparation time: 10 minutes.

Cooking time : 10 minutes.

Serves 6.

Heat the oil on a high flame and add the cauliflower, carrot, celery and Ajinomoto powder and cook for 3 to 4 minutes.

 

Add 6 teacups of hot water or vegetable stock, the tomato pieces, lettuce and salt and give one boil.

Pour into a large serving bowl.

 Deep fry the dried rice on a high flame.

Just before serving, add the rice.

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. 



Do you have any questions?

Watch Now