Rice Soup (I)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 4 oz Patna rice
- salt
- cayenne, and mace
- 2 quart white stock
Instructions
- Throw the rice into boiling water, and let it remain 5 minutes;
- then pour it into a sieve, and allow it to drain well.
- Now add it to the stock boiling, and allow it to stew till it is quite tender;
- season to taste.
- Serve quickly.