Rice Soup
Ingredients
Directions
Season the white stock to your taste.
If using whole rice, boil it until very tender.
Add the cooked rice or rice flour to the seasoned stock and stir well.
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
- White stock
- Forms the liquid base of the soup and carries its savory flavor.
- Rice
- Thickens the soup and adds body as it softens or dissolves into the stock.
The step that matters
Boil the whole rice until very tender. Whole rice must be fully softened before it goes into the soup, because undercooked grains stay firm and gritty and do not give the soup a smooth body.
“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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