rice soup recipes
This comforting and nutritious rice soup is perfect for a cozy night in or when you're feeling under the weather. It's easy to make and can be customized with your choice of vegetables and proteins.
Equipment
- 1 large pot
- 1 stirring spoon
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 cutting board
Ingredients
- 1 cup uncooked rice jasmine or long-grain
- 4 cups chicken broth or vegetable broth
- 1 medium onion diced
- 2 pieces carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- for garnish fresh parsley or green onions optional
Instructions
- Rinse the rice under cold water in a fine-mesh strainer until the water runs clear.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables soften and the onion becomes translucent.
- Add the minced garlic and grated ginger to the pot. Cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the rinsed rice and soy sauce. Stir to combine.
- Reduce the heat to low and let the soup simmer for about 20 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
- Season the soup with salt and pepper to taste. Optionally, add additional vegetables or cooked protein at this stage.
- Ladle the soup into bowls and garnish with fresh parsley or chopped green onions if desired. Serve hot.
- For a creamier texture, consider adding a splash of coconut milk or cream just before serving.
Notes
Feel free to customize the soup by adding other vegetables like peas, bell peppers, or spinach.
For a creamier texture, consider adding a splash of coconut milk or cream just before serving.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.