Rice Soup — or Bhat Ka Soup
Ingredients
Directions
Prepare the rice
Pick and wash the rice in several waters until clean.
Blanch the rice in boiling water and drain it.
Make the soup
Heat the broth and season it well.
Add the rice to the broth and let it boil gently, being careful not to overcook 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
- Absorbs liquid and softens, adding body and starch that slightly thickens the soup.
- Broth
- Forms the liquid base and carries most of the soup's flavour.
The step that matters
Do not overcook the rice. Rice keeps absorbing liquid and releasing starch as it cooks. Too long over heat turns the grains mushy and makes the soup cloudy and pasty.
“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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