Rice Soup
2 quarts of brothIngredients
Directions
Season the white stock to your taste.
Add whole rice boiled until very tender or use rice flour.
Use 4 pounds of stock for 2 quarts of broth.
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 that carries the flavour of the soup.
- Whole rice or rice flour
- Starch that softens into the broth or thickens it, adding body.
The step that matters
Boil the whole rice until very tender. Rice starch needs prolonged boiling to soften fully. Undercooked grains stay firm and chalky, and they do not release enough starch to give the soup 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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