How much to cook rice soup?
1 hour 45 minutes.
How to make rice soup
Products
Into a 4 liter pot of soup
Chicken thighs - half a kilo
Rice - 1/3 cup (60 grams)
Potatoes - 3 medium pieces
Carrots - 1 piece
Onions - 1 piece
Water - 2.5 liters
Fresh dill greens - 1 bunch
Salt to taste
Spices to taste
Butter - 1 small cube
Preparation
1. Defrost chicken thighs, if frozen, wash and put in a saucepan.
2. Cover with cold water and place on the stove.
3. Let the broth boil, then remove the foam and reduce the heat; salt and pepper the water.
4. Rice must first be washed in a sieve.
5. After half an hour of cooking the chicken, take out the meat, cool slightly, separate the meat from the bones and return to the broth.
6. Add rice to broth.
7. Cook the soup over medium heat for 10 minutes, then add the diced potatoes.
8. Peel and finely chop the onion, peel and coarsely grate the carrots.
9. Heat a frying pan, melt butter, put onion and fry it until golden brown for 5 minutes over medium heat, add grated carrots; simmer for about five minutes, then transfer to a pot of soup.
7. Season the rice soup with salt, add 2 bay leaves and spices to taste, and cook for 20 minutes (until the potatoes and rice are tender). Remove bay leaves from broth. Add chopped greens when serving rice soup.
How to cook rice soup in a slow cooker
1. Peel and wash the onions and carrots.
2. Finely chop the onion and finely chop the carrots.
3. Cut the chicken into small pieces.
4. Place the chicken pieces in the bowl and fry on the Roast or Bake setting without adding fat.
5. Add chopped onions, carrots and fry for another 5-10 minutes.
6. Pour boiling water over meat and vegetables to speed up the cooking process.
7. Cook the rice soup in the "Multi Cook" mode for 40 minutes at 120 degrees or in the "Soup" mode for one hour.
8. After 40 minutes, place the prepared rice and potatoes.
9. Cook for 15 minutes more in Multi-Cook mode, Soup mode until the end of the mode.
10. At the end of cooking add salt and leave on the heat for another 10 minutes.
11. Add parsley and dill when serving.To taste, season the ready-made soup with a little black ground and allspice.
How to cook rice soup for gastritis
ProductsRice - 1 glass
Milk - 500 milliliters
Butter - to taste
Sugar - 25 grams
Salt - half a teaspoon
How to cook rice milk soup for gastritis
1. Pour rice into a sieve, wash under cool running water.
2. Place the sieve in a bowl, leave with the rice for a few minutes, the water should drain.
3. Pour 500 milliliters of cold water into a two or three liter non-enameled saucepan, add salt, washed rice, cover the pan with a lid.
4. Place a saucepan with rice on low heat, wait for a boil, cook until half cooked for 7-10 minutes, the liquid should not be completely absorbed into the rice.
5. Heat the milk until warm in a microwave oven or over low heat on a hotplate, the milk should not boil.
6. Pour warm milk into a saucepan with rice, wait until it boils again.
7. Cook the rice, without opening the lid, for 8-10 minutes, check the readiness - the rice should be boiled, become soft.
8. A couple of minutes before the rice soup is ready, add sugar, stir, wait until it dissolves, remove the rice soup from the heat.
9. Leave the rice soup in a saucepan for 15 minutes.
10. Pour milk rice soup into bowls, put a small square of butter in each, stir.
How to make gentle rice soup
ProductsRound grain rice - half a glass
Water - 2.5 cups
Zucchini - 200 grams (1 medium-sized)
Chicken egg - 1 piece
Milk - 1 glass
Water - 1 glass
Butter - 2 cm cube
How to make gentle rice soup
1. Rinse the rice and add it to a saucepan.
2. Measure and add 2.5 cups of water to the rice.
3. Salt and put on a quiet fire.
4. While the rice is cooking, peel the zucchini and grate it on a coarse grater.
5. Cook the rice for 15 minutes after boiling, then add the grated zucchini, cook for another 5 minutes.
6. Add the egg and continue cooking with constant stirring for 1 minute.
7. Pour in 1 glass of milk and 1 glass of water, cook the soup for another 5 minutes, stirring regularly (so that the egg does not burn).
8. Rub the soup through a sieve or chop with a hand blender.
Serve the rice soup, chilled slightly.
Fusofacts
How to improve the taste of rice soup- The taste of rice is very delicate and delicate. To feel it and make it the dominant feature of the soup, you do not need to overuse seasonings and spices. But in cases where rice is used as a thickener, and this is most often the case in soups, rice groats go well with any spicy herbs - dill, parsley, cilantro and basil, as well as turmeric, black, red and allspice.
- For cooking rice soup, it is better to use medium-grain rice that retains its shape well during cooking, or long-grain rice, including fragrant varieties of jasmine and basmati (with a nutty-corn flavor). You don't need to soak the rice before adding it to the soup. For a thick soup with a creamy consistency, you can also use round rice, the grains of which quickly boil and lose their shape.
- Rice soup can be cooked in milk, vegetable or meat broth. For cooking rice soup, ribs are often used - pork, lamb, beef. Delicious dietary soup can be cooked with turkey.
- If you use homemade chicken for rice soup, then you do not need to use spices, especially bay leaves, because with their aroma they will overpower the delicate aroma of homemade chicken broth.
- To obtain a dietary soup, boil chicken meat (skinless breast or fillet) with onions and carrots and do not use frying.
- It is better to cook rice soups once - from long storage and frequent heating, the taste of the dish deteriorates and rice turns into porridge. Or, do not add a lot of rice when cooking.
How to make clear rice soup
- The clarity of the broth can be achieved by thoroughly washing the rice in several waters - until clear water.If you are cooking rice with chicken, it is important that the chicken is well washed and that the resulting foam is immediately removed with a slotted spoon during cooking.
Rice Soup Figures
- The calorie content of a portion of rice soup with chicken is 30 kcal / 100 milliliters.
Last update Author / Editor - Lydia Ivanova