Rice Soup
Ingredients
Directions
Prepare the rice
Pick and 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.
Cook and serve
Add the drained rice to boiling stock or broth, covering it until tender but separate.
Drain the rice again and slip it into the soup, letting it sit for a few minutes before serving.
For the English method, boil the rice in cold water with a small amount of salt for 10 minutes, then drain.
Add the drained rice to the boiling soup and simmer gently for 10 to 15 minutes.
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
- Absorbs liquid and swells, adding body and bulk to the soup while staying separate when cooked.
- Hot soup
- Provides the liquid and flavour base in which the rice cooks and softens.
The step that matters
Add the rice in small portions to the hot soup, keeping it boiling. Cold rice added all at once drops the soup's temperature and can stop the boil. The rice then cooks unevenly, and its starch can clump and cloud the soup.
“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.
More rice soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.