Rice Soup
Ingredients
Directions
Season the white stock to your taste.
If using whole rice, boil it until very tender.
Add the cooked rice or rice flour to the seasoned stock and stir well.
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, supplying most of the flavor and moisture in the soup.
- Whole rice or rice flour
- Thickens the soup and adds body; starch from the rice swells in the hot liquid to give texture.
The step that matters
Stir the rice or rice flour into the stock thoroughly. Rice flour starch clumps when it meets hot liquid unevenly. Stirring well disperses the starch so it hydrates and thickens smoothly instead of forming lumps.
“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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