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Shrimp Rice Soup

By: Simon Song

"This recipe is one of the Asian style - actually Korean style - rice soups. It is flavorful and healthy; low fat, low calories, low salt. Good for a meal."

Rate/Review | Read Reviews (2)

What to Drink?
	Riesling
	Smirnoff Moscow Mule
	Tart Grapefruit Cooler

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 to 4 servings

Ingredients

2 cups white rice
9 ounces shelled and deveined shrimp
1 tablespoon sesame oil
1 tablespoon rice wine
12 cups water
salt to taste

Directions

Rinse rice and set aside for 2 hours or until moistened.
Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.