I was talking to a friend the other evening, and she mentioned a dish that she had while she was a teacher in China. She described it as a "crispy rice dome, and you crack it, and it falls down into a corn soup, and its quite delicious."
Now, I'm trying to impress this girl and want to recreate the dish for her. I've found recipes for the corn soup, which I think might be called "yu mi geng."
I've found two pictures of what I think it might look like, but no recipe for the crispy rice. Any ideas on how to make a "crispy rice dome?"
I'm brand new here, but I've got a few years of experience as an amateur home chef.