Rice Soup
Ingredients
Directions
Add the rice
Wipe the rice with a dry cloth.
Add the rice in small portions to the hot soup, ensuring it continues to boil.
Cook the rice
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 but separate, simmering gently.
Finish and serve
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 starch, body and bulk to the soup, and softens into tender grains as it simmers.
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 slows the return to a boil. Small portions keep the liquid boiling so the rice cooks evenly and the soup does not turn cloudy or gummy.
“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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