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 being added to the soup.
Rules for cooking rice in soup
You will need – products for soup, rice
- Rice should be washed in a deep bowl from 3 to 7 times until the water stops turning milky from the starch released by the rice.
- Your next steps depend on what kind of soup you cook. If you are cooking some classic “filling” soup like kharcho or soup with meatballs, then leave the rice to soak while the broth is cooking and add it 20 minutes before the end of cooking, a few minutes before the potatoes.
- If you are cooking a soup that will take no more than 20 minutes to cook, for example: cheese soup, to which you add rice for satiety, or Asian tom yum, the sharpness of which is smoothed out with unleavened rice, then boil the rice separately.
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 it will have to be washed more thoroughly.
If you add potatoes to rice soup, then you need to cook the rice for 7-10 minutes and only after that put the finely chopped potatoes in this way 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.