Rice Soup
Ingredients
Directions
Prepare the rice
Pick and wipe the rice with a dry cloth.
For a clear soup, wash the rice and boil it in water for 5 minutes, then drain.
Cook in the soup
Add the rice in small portions to the hot soup, ensuring it continues to boil.
Add the drained rice to boiling stock or broth, covering it until tender, about 10-15 minutes.
Drain the rice again and slip it into 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
- Releases starch that thickens the broth and gives the soup body and a soft, tender texture.
The step that matters
Adding the rice in small portions to boiling soup. Adding rice in small amounts keeps the soup at a steady boil. A large cold addition drops the temperature, slowing cooking and letting the rice turn mushy or 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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