Rice Soup
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Heat the stock and skim off any impurities.
Add the cooked rice to the stock.
Season to taste.
Simmer for 15 minutes and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Stock
- Forms the liquid base, carrying the flavour and most of the soup's moisture.
- Cooked rice
- Adds body and bulk, and its surface starch lightly thickens the broth.
The step that matters
Simmer for 15 minutes and serve. The rice is already cooked, so it only needs to warm through. A long or hard boil keeps it cooking, softening the grains until they break down and turn the soup mushy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More rice soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.