Rice Soup
Ingredients
Directions
Prepare the rice
Pick and wipe the rice with a dry cloth.
Wash the rice.
Boil the washed rice in water for 5 minutes.
Drain the rice.
Cook in the soup
Add the rice in small portions to the hot soup, ensuring it continues to boil.
Add the drained rice to boiling stock or broth.
Cover the pot.
Simmer gently until tender.
Drain the rice again.
Add the drained rice to the soup.
Let it sit for a few minutes before serving.
Second cooking
Boil the rice in cold water with a small amount of salt for 10 minutes.
Drain the rice.
Add the drained rice to the boiling soup.
Simmer gently for 10 to 15 minutes.
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
- Provides the bulk of the soup and thickens the liquid as its starch releases during simmering.
The step that matters
Boiling the rice before adding it to the soup. Rice released starch and was partly cooked in water first, so it does not cloud or overly thicken the soup and cooks evenly when added to boiling stock.
“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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