Rice Soup
Ingredients
Directions
Wash the rice with a dry cloth.
Add the rice in small portions to the hot soup, ensuring it continues to boil.
Wash the rice.
Boil the rice in water for 5 minutes.
Drain the rice.
Add the drained rice to boiling stock or broth, covering it until tender but separate.
Drain the rice again.
Add the drained rice to the soup.
Let the soup sit for a few minutes before serving.
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
- Its starch swells as it cooks, thickening the soup while the grains hold their shape when kept separate.
- Soup
- Hot liquid that cooks the rice and carries the flavour of the dish.
The step that matters
Add the rice in small portions to the hot soup. Adding a large amount of cold rice at once drops the soup's temperature and can stop the boil, so the rice cooks unevenly. Keeping the soup boiling as the rice goes in helps it cook evenly.
“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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