In France, this soup is served well thickened with the rice, which is stewed in it for upwards of an hour and a half, and makes thus, even with the common bouillon of the country, an excellent winter potage. Wipe in a dry cloth,
An easy English mode of making rice-soup is this : put the rice into plenty of cold water; when it boils throw in a small quantity of salt, let it simmer for ten minutes, drain it well, throw it into the boiling soup, and simmer it gently from ten to fifteen minutes longer.* An extra quantity of stock must be allowed for the reduction of this soap which is always considerable.
* The Patna requires much less boiling than the Carolina.