White Rice Soup


  • Rice, 4 oz.: boiled 5 minutes.
  • Soup, 2 quarts: ¾ hour or more.
  • salt, mace, and cayenne
  • cream, ¾ pint: 1 minute.


Throw four ounces of well-washed rice into boiling water, and in five minutes after pour it into a sieve, drain it well, and put it into a couple of quarts of good white boiling stock; let it stew until tender; season the soup with salt, cayenne, and pounded mace; stir to it three quarters of a pint of very rich cream, give it one boil, and serve it quickly.