Rice Soup
Ingredients
Directions
Season the white stock to taste.
Add either whole rice boiled until very tender or rice flour to the stock.
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 that carries the flavour of the soup.
- Rice
- Thickens the soup and gives it body as the starch releases during cooking.
The step that matters
Boiling the whole rice until very tender. Rice needs to be cooked fully so its starch softens and thickens the stock evenly. Undercooked grains stay firm and leave the soup gritty and uneven in texture.
“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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