Rice Soup
Ingredients
Directions
Prepare
Pick and wipe the rice with a dry cloth.
Cook the rice
Add the rice in small portions to the boiling broth, ensuring the boil is maintained.
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 but separate.
Finish and serve
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
- Starch that softens during simmering, thickening the broth slightly and giving the soup body and bite.
- Broth or stock
- Forms the liquid base of the soup and carries most of its flavor.
The step that matters
Add the rice in small portions to the boiling broth. Cold rice lowers the broth's temperature, slowing cooking. Keeping the broth at a boil while adding rice in small portions helps the grains cook evenly and avoids a gummy, unevenly cooked result.
“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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