Rice is a popular and versatile ingredient that gives a lot of use in the kitchen. With it you can prepare recipes as different as tasty chicken rice or homemade rice pudding, one of our favorite desserts. Today we add one more recipe to the many we have under our belt: rice soup. A traditional spoon dish and delicious.
We can enjoy the rice soup all year round, you just have to adjust the service temperature. Warm, perfect for cold days, or warm, ideal for hot times. My mother has always prepared the basic recipe, broth and rice, but I felt like giving the baby a little joy by adding onion and carrot and it was a success.
Needless to say, this version, which we found vegan, is just one of many. It can be made in a thousand ways, adding chicken or other meats, hard-boiled eggs, a handful of chickpeas, other different vegetables, etc. It is a recipe in which -almost- any leftovers we have in the refrigerator have a place. Of course, you have to serve it immediately so that the rice does not continue absorbing the broth and ends up becoming soupy rice.
Finely chop the onion. We also peel and chop the carrot, into small cubes. Heat a little oil in a pot and sauté the vegetables, with a little salt and pepper, until they start to look tender. They will finish cooking with the broth.
Add the rice and sauté for a couple of minutes. Add the broth, stir and bring to a boil. Cook for 12-14 minutes before turning off the heat, covering and letting the soup rest for a couple more minutes. Enough time for the rice to be cooked. We adjust the seasoning point and serve immediately.
Le Creuset Evolution Cocotte with Lid, Round, All Heat Sources Incl. Induction, 5.3 l, Cast Iron, Red (Cherry), 26 cm
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What to accompany rice soup with
The rice soup It should be served hot, steamier on cold days and slightly tempered if the heat starts to get too hot, as it will help us hydrate and regulate body temperature. We can accompany it with bread croutons or another alternative, leave it alone as rice soup or add some vegetables, which is what I like the most. In this way we take advantage of other ingredients and make the dish much more complete.
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