Crispy Rice Soup

Ingredients

• Crispy rice
• 1 cup basmati rice 
• Oil for deep-frying
• Soup
• 2 tablespoons oil 
• ½ small cauliflower, finely chopped
• 1 small carrot, sliced 
• 2 inch stalk celery, chopped 
• 3 spring onion bulbs, chopped
• Salt to taste
• 4 cups vegetable stock  
• 1 small tomato, chopped
• 1-2 leaves ice berg lettuce, shredded

Method

1. To prepare the crispy rice, boil the rice in three cups of water till three-fourth done. Drain thoroughly and sun dry for two to three days. Keep in air tight container and use as and when required.
2. Just before serving, heat sufficient oil in a kadai and deep-fry the sun dried rice. Drain and serve.
3. To prepare the soup, heat oil in a wok and add cauliflower, carrot, celery, spring onion and salt and sauté for five to seven minutes.
4. Add the vegetable stock, tomato, lettuce and allow it to come to a boil. Lower the heat and simmer for two to three minutes.
5. Serve the soup hot garnished with the crispy fried rice.

Nutrition Info