Cook 1 cup short grain rice in 2 cups salted water to boiling, stir and cover, turn down heat to simmer for 20 minutes. Do not add butter. Cool.

Using 1/4 cup each, form into patties about 1/2 inch thick. Place on a well greased cookie sheet. Bake at 300 degrees for 1 1/2 hours or until the rice appears dried. Remove. Heat a skillet, add 1/2 cup oil and fry a few rice patties at a time until light brown, 30-45 seconds per side. Keep warm at 350 degrees.

To serve, place a rice patty or two in a bowl, ladle soup over top and listen to it sizzle. Serve immediately.