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4
Easy
Published 1985
Another thick rice soup, this one with more refined overtones than the previous recipe, for homey chicken-and-rice soup. Although this recipe, too, is an excellent way to use leftover cooked rice, the inclusion of fresh, plump oysters is slightly extravagant.
Place the cooked rice in a fine-meshed strainer and rinse under cold water until each grain is separated and no longer gummy. Drain the rice well until no water drips from the strainer.
Pour off and reserve any natural juice (liquor) from the oysters. Sprinkle