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Rice Soup with Crackers

A simple rice soup served hot with crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rice Soup with Crackers

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Rinse the rice under cold water.

  2. In a pot, bring water to a boil.

Cook

  1. Add the rice and salt, then reduce heat to simmer.

  2. Cook until the rice is tender, about 20 minutes.

Serve

  1. Serve hot with crackers.

Recipe from a historical cookbook (Internet Archive).

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 softens and thickens the liquid as it cooks, giving the soup its 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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