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1
BRING THE BROTH TO A SIMMER in a pot and add the ham, bean curd and mushrooms.
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2
Let it simmer 5 minutes.
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3
Heat the oil in a wok to very hot.
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4
Test the oil by dropping a small piece of Rice Crust into it.
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5
It should float immediately.
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6
Slip the whole Rice Crust into the oil.
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7
As it begins to puff up like popcorn, break it up into large chunks with long chopsticks.
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8
Turn it to brown on all sides (about 1 minute).
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9
Remove the rice and drain it.
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10
At the table, add the rice to the serving bowl of soup.
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11
It will sizzle as the steam rises and provide quite a show.
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12
Add the scallions and sesame oil just before serving.
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13
Prepare rice as you normally would, but cook it in a wide, heavy pot at least 15 minutes after the rice is soft so that a crust forms on the bottom of the pot.
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14
Spoon off the top layer of loose rice and set aside for Fried Rice or freeze it for future use.
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15
If left to stand overnight at room temperature, the crust will be easier to remove from the pot.
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16
To use the rice right away, keep the pot on low heat and dribble peanut oil around the edge.
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17
Heat for a few minutes, then loosen the crust with a spatula.
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18
It should come out in one whole piece.
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19
Invert the crust onto a plate.
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20
It can now be frozen for future use or used while still hot.
