White Rice Soup
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 4 ounces rice
- 2 quarts white stock
- salt
- cayenne
- mace
- 3/4 pint cream
Instructions
- Throw four ounces of well-washed rice into boiling water.
- Boil the rice for five minutes.
- Pour the rice into a sieve and drain it well.
- Add the drained rice to two quarts of good white boiling stock.
- Let the rice stew in the stock until tender, about three-quarters of an hour or more.
- Season the soup with salt, cayenne, and pounded mace.
- Stir in three-quarters of a pint of very rich cream.
- Give the soup one boil and serve it quickly.