Rice Soup
Ingredients
Directions
Prepare the rice
Pick the rice.
Wash the rice in 2–3 waters until clean.
Blanch the rice in boiling water.
Drain the rice.
Make the soup
Heat the broth or stock in a pot.
Season the broth or stock well.
Add the rice to the broth.
Let the soup boil gently until the rice is just tender.
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
- Carolina rice
- Starch that thickens the broth slightly and gives the soup its body as it cooks.
- Rich broth or stock
- Main liquid that carries the flavor of the whole soup.
The step that matters
Let the soup boil gently until the rice is just tender. A rolling boil can break up rice grains and make the soup cloudy and mushy, while gentle heat cooks them evenly and keeps the texture 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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