How long to cook rice soup?

1 hour 45 minutes.

How to cook rice soup

For a 4-liter soup pot
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 – 1 bunch
Salt – each to taste
Spices – to taste
Butter – 1 small cube

1. Defrost chicken thighs, if frozen, wash and put in a saucepan.
2. Fill with cold water and put 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, remove the meat, cool slightly, separate the meat from the bones and return to the broth.
6. Add rice to broth.
7. Boil the soup over medium heat for 10 minutes, then add the diced potatoes.
8. Peel and finely chop the onion, peel and grate the carrots on a coarse grater.
9. Preheat the pan, melt the butter, put the onion and fry it until golden brown for 5 minutes over medium heat, add the grated carrots; simmer for about five minutes, then transfer to a pot with soup.
7. Salt the rice soup, add 2 bay leaves and spices to taste, and cook for 20 minutes (until the potatoes and rice are soft). Remove bay leaf from broth. Add chopped greens when serving rice soup.

How to cook rice soup in a slow cooker
1. Peel and wash onions and carrots.
2. Finely chop the onion, thin slices of carrots.
3. Cut the chicken into small pieces.
4. Put the chicken pieces in a bowl and fry in the “Frying” or “Baking” mode 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 rice soup in the “Multipovar” mode for 40 minutes at a temperature of 120 degrees or in the “Soup” mode for one hour.
8. After 40 minutes, lay the prepared rice and potatoes.
9. In the “Multipovar” mode, cook for another 15 minutes, in the “Soup” mode – until the end of the mode.
10. At the end of cooking, add salt and leave on heating for another 10 minutes.
11. Add parsley and dill when serving. To taste, season the finished soup with a small amount of black ground and allspice.

How to cook rice soup with gastritis

Rice – 1 cup
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 cup, leave it together with rice for a few minutes, the water should drain.
3. Pour 500 milliliters of cold water into a two or three-liter non-enamelled pan, put salt, washed rice, cover the pan with a lid.
4. Place the pot of rice on a slow fire, wait until it boils, 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 the microwave or over low heat on the burner, the milk should not boil.
6. Pour warm milk into a saucepan with rice, wait for it to boil again.
7. Cook rice without opening the lid for 8-10 minutes, check readiness – the rice should boil, become soft.
8. A couple of minutes before the rice soup is ready, add sugar, mix, wait for it to dissolve, remove the rice soup from the heat.
9. Leave the rice soup in the pot for 15 minutes.
10. Pour rice milk soup into bowls, put a small square of butter in each, mix.

How to cook mild rice soup

Round-grain rice – half a glass
Water – 2.5 cups
Zucchini – 200 grams (1 medium-sized)
Chicken egg – 1 piece
Milk – 1 cup
Water – 1 cup
Butter – a cube with a side of 2 centimeters

How to cook gentle rice soup
1. Rinse the rice and pour into 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 rice for 15 minutes after boiling, then add the grated zucchini, cook for another 5 minutes.
6. Add the egg and continue to cook 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 an immersion blender.
Serve rice soup chilled slightly.

Tasty Facts

How to improve the taste of rice soup
– The taste of rice is very thin, delicate. To feel it and make it the dominant of the soup, you do not need to abuse 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, which retains its shape well when cooked, or long- grain rice, including fragrant varieties of jasmine and basmati (it has a nutty-corn flavor). There is no 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 boiled in milk, vegetable or meat broth. For cooking rice soup, ribs are often used – pork, lamb, beef. Delicious diet 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. they will kill the delicate aroma of homemade chicken broth with their aroma.
– To get a dietary soup, boil chicken meat (breast without skin or fillet) with onions and carrots and do not use frying.
– It is better to cook rice soups at once – from long storage and frequent heating, the taste of the dish worsens and the rice turns into porridge. Or when cooking, do not add a lot of rice.

How to cook clear rice soup
– The transparency of the broth can be achieved by thoroughly washing the rice in several waters – until the water is clear. If rice is cooked 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 Numbers
– A serving of Chicken Rice Soup has 30 calories per 100 milliliters.