Rice Soup
Ingredients
Directions
Prepare the rice
Wipe the rice with a dry cloth.
Cook the rice
Add the rice in portions to the hot soup, ensuring the boiling is not interrupted.
Wash the rice and boil it in water for 5 minutes, then drain.
Add the drained rice to boiling stock or well-flavored broth, covering it until done.
Simmer the rice gently until tender but still separate, then drain.
Serve
Add the rice to the soup and let it sit for a few minutes before serving without simmering.
If stewing in stock, add the drained rice directly to the tureen and pour the clear consomme over it.
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
- Starch gives the soup body, and the grains turn tender yet stay separate when simmered gently.
The step that matters
Simmer the rice gently until tender but still separate. A hard, rolling boil knocks the grains against each other and the pot, breaking them apart and releasing starch. That makes the soup cloudy and the rice mushy, so gentle heat keeps the grains whole.
“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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