Rice Soup
Ingredients
Directions
Wipe the rice with a dry cloth.
Add the rice in small portions to the hot soup, ensuring it continues to boil.
For a clear soup, wash the rice and boil it in water for 5 minutes, then drain.
Add the drained rice to boiling stock or broth, covering it until tender, about 10-15 minutes.
Drain the rice again and add it to the soup, letting it 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
- Adds body to the soup as its starch softens and thickens the broth slightly.
- Hot soup
- Carries the flavour and keeps the rice moist as it cooks and softens.
The step that matters
Adding the rice in small portions. Adding a large amount of cold rice at once cools the soup and stops it boiling, so the rice cooks unevenly and the broth can turn cloudy. Small portions keep the soup at a steady boil.
“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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