Rice Soup
Ingredients
Directions
Bring the fowl stock to a boil.
Add the rice and cook until it swells.
Season with salt.
Stir in the pounded chicken or fowl.
Let it boil once more.
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
- Swells as it cooks, absorbing liquid and giving the soup body and a starchy texture.
- Fowl stock
- Forms the liquid base and carries most of the savory flavor of the soup.
- Pounded teal or fowl
- Adds meaty flavor and richness to the broth as it cooks in the hot stock.
The step that matters
Cook the rice until it swells. Rice keeps absorbing liquid and softening as it simmers. Stopping when it is swollen but still holds its shape keeps the texture pleasant and stops the soup from turning thick and mushy.
“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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