Rice Soup
Ingredients
Directions
Pick and wipe the rice with a dry cloth.
Add the rice in small portions to the hot soup, ensuring it continues to boil.
For a clear soup, wash the rice and boil it in water for 5 minutes, then drain.
Add the drained rice to boiling stock or broth, cover, and simmer gently until tender.
Drain the rice again and add it to 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
- Absorbs liquid and softens, releasing starch that gives the soup body.
- Hot soup or stock
- Forms the liquid base that carries the flavour of the soup.
The step that matters
Adding the rice in small portions while the soup boils. Adding a large amount of rice at once cools the liquid and slows the boil, so the rice cooks unevenly. Keeping the soup boiling helps the rice cook through steadily.
“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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