Rice Soup

Ingredients

• 8 ounces rice
• 4 quarts soup stock or well-flavoured broth
• small quantity salt

Instructions

1. Wipe 8 ounces of best rice dry in a cloth.
2. For clear soup: wash the rice, give it five minutes' boil in water, then drain it well.
3. Throw the drained rice into enough boiling stock or broth to keep it covered.
4. Simmer very gently until the grains are tender but still separate.
5. Drain the rice again.
6. Drop the drained rice into the soup and let it remain a few minutes before serving, without simmering further.
7. Pour the clear consommé to the rice in the tureen before service.