White Rice Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from rice cooked in a white veal stock base flavoured with cayenne pepper and mace that's finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: White 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
WHITE RICE SOUP.
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.
Rice, 4 oz. : boiled 5 minutes Soup, 2 quarts : 3/4 hour or more. Seasoning of salt, mace, and cayenne ; cream 3/4 pint : 1 minute.
Bring a pan of water to a boil, add the rice and continue boiling for 5 minutes. Drain in a fine-meshed sieve then add to a pan with the boiling white soup stock. Reduce to a simmer and cook for about 20 minutes, or until the rice is tender.
Add the cayenne pepper and mace then stir in the double cream. Bring the mixture just to a boil then take off the heat, ladle into warmed soup bowls and serve.
