Clear Rice Soup
Ingredients
Directions
Prepare the rice
Rinse the rice in several waters until clean.
Boil the rice in a large pot of water for 15 minutes.
Drain the rice in a colander.
Finish the soup
Bring the rich consommé to a boil.
Add the rice to the consommé and boil until the rice is tender but not broken.
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
- Rice
- Starch that thickens the soup slightly and gives it body as it softens.
- Rich consommé
- Flavourful liquid base that supplies the soup's main taste and moisture.
The step that matters
Boil the rice until tender but not broken. Rice keeps absorbing liquid and softening as it simmers, so it can turn mushy if overcooked. Checking often and stopping at tender keeps the grains intact.
“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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