Rice Soup
Ingredients
Directions
Wash the rice thoroughly and strain off the water.
Place the rice in a stewpan with the cold stock.
Heat on the stove and let it simmer for about 30 minutes until the rice is very tender but not mushy.
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
- Patna rice
- Starch that thickens the stock as it cooks and softens into the soup.
- Cold stock
- Liquid that cooks the rice and forms the body of the soup.
The step that matters
Simmering the rice until tender but not mushy. Rice keeps absorbing liquid and releasing starch as it simmers, so it can turn mushy if cooked too long. Stopping when the grains are just tender keeps their texture distinct.
“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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