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Rice Soup

A soup made by adding rice to hot stock, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rice Soup

Ingredients

Directions

Prepare the rice

  1. Pick and wipe the rice with a dry cloth.

  2. For a clear soup, wash the rice and boil it in water for 5 minutes, then drain.

  3. Alternatively, simmer the rice in cold water with a small amount of salt for 10 minutes, then drain.

Add to the soup

  1. Add the rice in small portions to the hot soup, ensuring it continues to boil.

  2. Add the drained rice to boiling stock or broth, covering it until tender, then drain again.

  3. Add the drained rice to the boiling soup and simmer gently for 10 to 15 minutes.

  4. Slip the rice into the soup and let it sit for a few minutes before serving without simmering.

Recipe from a historical cookbook (Internet Archive).

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 softens, thickening the soup slightly and giving it body.

The step that matters

Keep the soup boiling when adding the rice. Adding rice in small portions keeps the liquid boiling so the temperature does not drop too much. A sharp drop in heat slows cooking and can leave the rice unevenly cooked.

“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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