Rice Soup
Ingredients
Directions
Prepare the rice
Wash the rice thoroughly.
Strain off the water.
Simmer
Place the rice in a stewpan with the cold stock and heat on the stove.
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
- Its starch thickens the stock slightly as the grains soften and release it during simmering.
- Stock
- Provides the cooking liquid, moisture, and most of the soup's flavor.
The step that matters
Simmering until tender but not mushy. Rice keeps softening while it sits in hot liquid. Once the grains are tender, further cooking breaks them down and releases too much starch, so the soup turns pasty. Checking the rice early prevents this.
“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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