Rice Soup: How to Make Rice Soup? Video
Rice is a food that millions of people around the globe eat every day. It is used to prepare pilaf, risotto, paella – famous dishes that have entered the “golden piggy bank” of cooking. But rice soups seem boring and ordinary to many, although in fact there are dozens of original recipes that can satisfy even the most discerning gourmets.
For this aromatic thick rice soup with hot cheese and broccoli, you will need: – 2 cups of boiled brown rice; – 1 medium salad yellow or white onion; – 1 clove of garlic; – 1/4 cup and 1 tablespoon of unsalted butter; – 1/4 cup flour; – 2 cups cream, 10% fat; – 3 cups chicken stock; – 250 g broccoli, flowers only; – 1/4 teaspoon ground allspice; – 2 cups grated hot cheddar cheese; – salt and pepper to taste.
Brown rice is whole grain and is healthier than white rice, peeled and then polished. It contains more vitamins, minerals and especially fiber
Start your rice soup by melting a tablespoon of butter in a small saucepan, fry finely diced onion and chopped garlic over low heat until the onion is clear and the garlic is golden. Melt the remaining butter in a soup pan, fry the flour on it, stirring constantly, until a distinct nutty aroma.
Slowly pour in chicken broth, bring to a boil, add broccoli florets, sautéed onions and garlic. Cook for about 5-7 minutes, until the cabbage is tender. Season with salt, pepper and allspice. Pour in the cream, puree the soup, add and melt the cheese, add the rice and heat the dish before serving.
For this quirky oriental soup, take: – 2 cups of boiled brown rice; – 1 cup of canned edamame soybeans; – 4 cups of chicken stock; – 2 cups of water; – 6 green tea bags; – 1 minced garlic; – 1 teaspoon of grated ginger – 2 tablespoons of soy sauce – freshly ground black pepper – chopped cilantro and green onions for serving.
Choose green tea without additives, as flavored tea will ruin the taste of the soup
Pour broth and water into a saucepan, add soy sauce, add ginger and garlic, bring to a boil and add tea bags. Once the tea is brewed, remove it from the soup and add the rice and canned beans, stir and cook the rice soup for 1-2 minutes, season with pepper. Serve generously with herbs. You can add boiled salmon or shrimp to this soup.
For the Indian version of rice soup, you will need: – 1 tablespoon of olive oil; – 1,5 kilograms of skinless and boneless chicken breasts; – 1 teaspoon of cumin; – 1 teaspoon of cinnamon; – 1/4 teaspoon of allspice; – 1 head of onion; – 5-6 minced cloves of garlic; – 2 tablespoons of curry powder; – 1/2 teaspoon of grated ginger; – 1/4 cup honey; – 3 cups of boiled brown rice; – 4 cups of chicken stock; – 2 limes – toasted salted cashews and chopped cilantro for serving.
Heat oil in a large heavy-bottomed saucepan. Combine cumin, cinnamon, allspice and ½ teaspoon salt and spice over the chicken breasts. Fry the chicken in oil on both sides and set aside on a plate lined with paper towels.
Put onion chopped in half rings in a saucepan, fry it until transparent. Top with garlic, ginger and curry powder. Stir for 1 minute, then add honey and chicken broth. Return the chicken to the pot and bring the broth to a boil. Cover, reduce heat to low, and cook soup for 30-40 minutes, until chicken is cooked through. Remove the chicken again, chop it and return to the soup along with the rice. Squeeze the lime juice into the soup. Pour into bowls and serve with nuts and chopped cilantro.