Rice Soup I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of rice cooked in white stock. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Soup I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
150. INGREDIENTS.—4 oz. of Patna rice, salt, cayenne, and mace, 2 quarts of white stock.
Mode.—Throw the rice into boiling water, and let it remain 5 minutes; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to stew till it is quite tender; season to taste. Serve quickly.
Bring a pan of water to a boil, add the rice and cook for 5 minutes. Drain in a sieve and set aside to drip. Add the stock to a stockpot, bring to a boil then add the drained rice. Cook for about 30 minutes, or until the rice is very tender. Adjust the seasonings to taste and serve immediately, ladled into warmed soup bowls.
