Rice Soup (From Stock)

Ingredients

• Two quarts stock
• quarter pound rice
• two teaspoons of salt
• pepper

Method

1. 1

   Prepare the rice as directed in the 'Remarks on Soup'; put it into a pot of boiling water, enough to cover it well, add salt.

2. 2

   Boil gently for thirty minutes or until cooked.

3. 3

   Stir the cooked rice, with the water it was boiled in, into the pot of stock, previously heated, and stir until it comes to a boil; season lightly and serve.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 101. The excerpt below is the record exactly as published.

Rice Soup (From Stock) Two quarts stock, quarter pound rice, pepper and salt. Prepare the rice as directed in the "Remarks on Soup"; put it into a pot of boiling water, enough to cover it weil, add two teaspoons of salt

Cook this with the app: pantry check, scaling, and the assistant.