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 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 until tender but separate.
Finish and serve
Drain the rice 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 as it cooks, adding body and a tender bite to the soup.
- Hot soup
- Liquid base that cooks the rice and carries the flavor through the dish.
The step that matters
Add the rice in small portions to the hot soup, keeping it boiling. Rice released into cooler liquid can clump and turn gummy as its surface starch sticks. Adding it in small portions keeps the soup boiling, so the grains cook evenly and stay separate.
“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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