Crispy Rice for Sizzling Rice Soup
Elevate your Sizzling Rice Soup game with this foolproof recipe for perfectly golden and ultra-crispy rice squares! Using simple ingredients like long-grain white rice, cornstarch, and a quick frying technique, this recipe creates irresistibly crunchy rice pieces that sizzle dramatically when added to hot soup. By chilling the cooked rice and dusting it with cornstarch before frying, you achieve an extra layer of crispiness that’s sure to impress. Whether you’re recreating your favorite restaurant experience or adding a unique topping to soups, these crunchy delights are a must-try. Perfect for prepping ahead and frying fresh, they bring bold texture and flavor to every bite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 teaspoons cornstarch
- 2 cups vegetable oil (for frying)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and cook for about 15 minutes or until the rice is fully cooked and all the water is absorbed.
Spread the cooked rice evenly on a baking sheet lined with parchment paper. Use a spatula or your hands to press the rice into a flat, compact layer—about 1/4-inch thick.
Allow the rice to cool to room temperature before transferring it to the refrigerator. Chill the rice for 4 hours or overnight to help it firm up.
Once chilled, lightly dust the surface of the rice with cornstarch. This helps enhance the crispiness when frying.
Cut the rice into 2-inch squares or shapes of your choice, ensuring each piece is manageable for frying.
In a deep skillet or wok, heat 2 cups of vegetable oil over medium-high heat to about 375°F (190°C). Test the temperature by dropping in a small piece of rice—it should sizzle and float to the surface immediately.
Working in batches, carefully lower the rice pieces into the hot oil using a slotted spoon. Fry for 2-3 minutes on each side or until golden brown and crispy.
Remove the fried rice pieces and drain on a plate lined with paper towels to absorb excess oil.
Serve immediately with Sizzling Rice Soup or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 17 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
