Rice Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic French-style soup made from cooking short-grain rice in a bouillon base. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Soup.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
RICE SOUP.
In France, this soup is served well thickened with the rice, which is stewed in it for upwards to 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, eight ounces of the best rice; add it, in small portions, to four quarts of hot soup, of which the boiling should not be checked as it is thrown in. When a clear soup is wanted wash the rice, give it five minutes' boil in water, drain it well, throw it into as much boiling stock or well-flavoured broth as will keep it covered till done, and simmer it very softly until the grains are tender but still separate; drain it, drop it into the soup, and let it remain in it a few minutes before it is served, but without simmering. When stewed in the stock it may be put at one, after being drained, into the tureen, and the clear consomme may be poured to it.
An easy English mode of making rice-soup is this : put 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 soup which is always considerable.
