Rice is added to the soup as one of the last ingredients: 20 minutes before the end of cooking. In this case, the rice must be washed so that the broth does not become cloudy, and if the soup provides for a short cooking time, then the rice can be cooked until half cooked before adding to the soup.
Rules for cooking rice in soup
Need – Soup food, rice
- Rice should be washed in a deep bowl 3 to 7 times, until the water no longer turns milky from the starch secreted by the rice.
- Your further actions depend on what kind of soup you are cooking. If you are cooking some classic “dressing” soup like kharcho or soup with meatballs, then leave the rice to soak while the broth is boiling and add it 20 minutes before the end of cooking, a few minutes before the potatoes.
- If you are making a soup that will take no more than 20 minutes to cook, for example: cheese soup, in which you add rice for satiety, or Asian tom-yum, the spiciness of which is smoothed with unleavened rice, then the rice should be boiled separately.
Delicious facts
Rice can be divided into two types: long grain and round grain. Unlike long grain rice, round grain rice contains a lot of starch, so you will have to rinse it more thoroughly.
If you add potatoes to rice soup, then you need to cook the rice for 7-10 minutes and only then spread the finely chopped potatoes so you will achieve the simultaneous readiness of these products.
Even well-washed rice will release too much starch into the broth if you overdo it. Therefore, if you still like thicker soups, then boil the rice in a separate saucepan for 10-15 minutes, then drain all the water and add the rice to the future soup and cook for another 5-10 minutes.