Cream of Rice Soup
Ingredients
Directions
Mix the ground rice with a little cold water until smooth.
Bring the stock to a boil.
Add the rice mixture to the boiling stock and stir until thickened.
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
- Ground rice
- Thickens the stock as its starch swells and gelatinises when heated in liquid.
- Stock
- Forms the liquid base that the ground rice thickens into a soup.
The step that matters
Adding the rice mixture to the boiling stock. Ground rice must be stirred into hot liquid so the starch disperses and swells evenly. Adding it to cool stock or leaving it unstirred can cause lumps that do not smooth out.
“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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