Rice Soup

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For French style soup
For clear soup variation
For English mode
Instructions (18)
French Style
  1. Wipe eight ounces of the best rice in a dry cloth.
  2. Add the rice in small portions to four quarts of hot soup, ensuring the boiling is not checked as it is thrown in.
  3. Stew the rice in the soup for upwards of an hour and a half until well thickened.
Clear Soup Variation
  1. Wash the rice.
  2. Boil the washed rice in water for five minutes.
  3. Drain the rice well.
  4. Throw the drained rice into as much boiling stock or well-flavoured broth as will keep it covered until done.
  5. Simmer the rice very softly until the grains are tender but still separate.
  6. Drain the rice.
  7. Drop the drained rice into the soup and let it remain for a few minutes before serving, without simmering.
  8. Alternatively, when stewed in stock, after draining, put the rice into the tureen and pour the clear consommé to it.
Easy English Mode
  1. Put the rice into plenty of cold water.
  2. When the water boils, throw in a small quantity of salt.
  3. Let the rice simmer for ten minutes.
  4. Drain the rice well.
  5. Throw the drained rice into the boiling soup.
  6. Simmer gently for ten to fifteen minutes longer.
  7. Allow an extra quantity of stock for the considerable reduction of this soup.
Original Text
RICE SOUP. In France, this soup is served well thickened with the rice, which is stewed in it for upwards of an hour and a half, and makes thus, even with the common bouillon of the country, an excellent winter potage. Wipe in a dry cloth, eight ounces of the best rice; add it, in small portions, to four quarts of hot soup, of which the boiling should not be checked as it is thrown in. When a clear soup is wanted wash the rice, give it five minutes’ boil in water, drain it well, throw it into as much boiling stock or well-flavoured broth as will keep it covered till done, and simmer it very softly until the grains are tender but still separate; drain it, drop it into the soup, and let it remain in it a few minutes before it is served, but without 15simmering. When stewed in the stock it may be put at once, after being drained, into the tureen, and the clear consommé may be poured to it. An easy English mode of making rice-soup is this: put the rice into plenty of cold water; when it boils throw in a small quantity of salt, let it simmer for ten minutes, drain it well, throw it into the boiling soup, and simmer it gently from ten to fifteen minutes longer.[23] An extra quantity of stock must be allowed for the reduction of this soup which is always considerable. 23.  The Patna requires much less boiling than the Carolina.
Notes
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