Rice Soup
Ingredients
Directions
Season the white stock to your preference.
If using whole rice, boil it until very tender.
If using rice flour, mix it into the stock.
Serve hot.
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
- White stock
- Forms the liquid base of the soup and carries the seasoning.
- Whole rice
- Softens as it boils, adding body and a tender texture to the soup.
- Rice flour
- Dissolves into the hot stock and thickens it.
The step that matters
Boil whole rice until very tender. Rice grains need prolonged heat and water to fully gelatinize their starch and soften. If they are underdone, they stay firm and chalky and do not give the soup its intended body.
“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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