White Rice Soup

Preparation info
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By Eliza Acton

Published 1845

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  • Rice, 4 oz.: boiled 5 minutes.
  • Soup, 2 quarts: ¾ hour or more.


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