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Rice Soup

A simple soup made by dissolving preserved rice in water and heating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rice Soup

Ingredients

Directions

  1. Combine the preserved rice with the water in a pot.

  2. Heat the mixture until it reaches a simmer.

  3. Stir occasionally until the rice is fully dissolved and the soup is heated through.

Recipe from a historical cookbook (Internet Archive).

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.

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What each ingredient does

Preserved rice
Provides the main body and starch that thickens the soup as it dissolves.

“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.

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