Rice and Tapioca Soup
Ingredients
Directions
Prepare
Pour the fat from stock into a pot and heat slowly.
Soak the tapioca in cold water for 2 hours.
Cook the soup
When the soup boils, add the rice and soaked tapioca.
Simmer gently for 30 minutes.
If the soup is too thick, add a little boiling water.
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
- Boiled rice
- Adds body and bulk, giving the soup a substantial, slightly thick texture.
- Granulated tapioca
- Thickens the soup as its starch swells and gelatinizes during simmering.
- Fat from stock
- Carries flavour and adds richness to the pot before the liquid comes to a boil.
The step that matters
Simmer gently for 30 minutes. Tapioca thickens as its starch swells and gelatinizes in hot liquid. A vigorous boil can break up the grains and make the soup gluey, so keep the heat low and steady.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.