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adding rice to soup question...

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I made a lovely turkey stock from the bird on Thursday. Im getting ready to strain and all that good stuff, but alas I have no noodles. I do have a bucket of white rice. I really have zero desire to go to the store so when adding white rice, should I par-cook the rice before adding to the stock? If so, for how long? Should I rinse before and/or after?

Thanks Hounds!

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  1. Yes, cook it separately as you normally do and keep it separate too, because otherwise it will absorb all the soup and blow up (the rice, not the container!). I never rinse my rice so I can't answer that question.

    4 Replies
    1. re: coll

      Right, only cook the rice in the soup if you're going to eat all of it that meal--- and watch your timing; add it 25-30 minutes before the soup is done...
      Rice that absorbs the dish's liquids is good...
      And no need to rinse-- a little starch is nice for a non-clear soup...

      Just watch your rice/liquid ratio--- you could wind up with 'poor man's risotto'...
      (Risotto made with the wrong species of rice)

      But in summary, rice sitting in the broth, especially refrigerated and reheated, will puff up, split open, and become moosh...

      1. re: Mild Bill

        "rice sitting in the broth, especially refrigerated and reheated, will puff up, split open, and become moosh..."

        Hmm, what's so bad about that? Congee anyone? :-)

        1. re: ipsedixit

          I could not agree more. What is wrong with tasty moosh?

          1. re: dutchdot

            I love moosh, but be forewarned, it's not soup.