--- -----WALDINE VAN GEFFEN VGHC42A---------------- 1 c Long grain rice -- cook

8 c Chicken broth

2 c Cooked chicken -- cube

2 c Fresh mushrooms -- slice

1/4 c Green onions -- chop

1 8 oz Can bamboo shoots -- drain

1 8 oz Can water chestnuts -- drain

4 Chicken bouillon cubes

1/2 t Garlic powder

1 10 oz Pk frozen peas

1/4 c Cooking oil

Spread cooked rice on a greased 15x10" baking pan. Bake at 325~ for 2 hours or until fried and browned, stirring occasionally; set aside. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Cover and simmer for 1 hour. Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle. Source: Taste of Home.