Rice Soup
Ingredients
Directions
Pick and wipe the rice with a dry cloth.
Add the rice in small portions to the hot soup, ensuring it continues to boil.
Wash the rice and boil it in water for 5 minutes, then drain it.
Add the drained rice to boiling stock or broth, covering it until tender but separate, then drain it again.
Slip the drained rice into the soup, letting it sit for a few minutes before serving.
Boil the rice in cold water with a small amount of salt for 10 minutes, then drain it.
Add the drained rice to the boiling soup and 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
- Starch that swells as it cooks, giving the soup body and a tender, filling texture.
- Hot soup
- Liquid base that cooks the rice and carries the flavor of the dish.
The step that matters
Adding the drained rice to the boiling soup. Rice releases starch into the liquid, so boiling it too hard or too long can make the soup cloudy and the grains mushy. Gentle simmering keeps the grains separate and tender.
“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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