Cooking rice directly in soup is something many home cooks wonder about. On the surface, it seems like it should work – just throw the rice in the soup and let it all simmer together until tender. However, there are a few important factors to consider before cooking rice in soup. In this article, we’ll explore the pros and cons of cooking rice in soup and provide tips for success.
The challenges of cooking rice in soup
There are a couple key challenges when it comes to cooking rice directly in soup:
Getting the rice fully cooked
One of the main issues is making sure the rice gets fully cooked and tender. Soups generally don’t boil; they simmer. The lower temperature simmers can make it difficult for the rice to fully cook through. Undercooked, crunchy rice is not a pleasant texture in soup!
Achieving the proper rice texture
Cooking rice submerged in liquid also affects the final texture. Rice absorbs liquid as it cooks. So rice cooked directly in soup will absorb a lot of that broth, causing it to become quite soft and mushy. The grains lose their integrity and start to break down, creating a starchy, porridge-like consistency. While that may be desirable in some dishes, many people prefer rice with a tender yet intact grain in soup.
Preventing the soup from becoming starchy
As rice cooks in liquid, it releases starch into the surrounding broth. That will cause the soup to become thick and gluey. The broth takes on an unappealing cloudy appearance as well. This starchiness throws off the balance of flavors in the soup.
Tips for cooking rice in soup successfully
Despite the challenges, it is possible to cook rice in soup if you take some precautions:
Start the rice separate from the soup
For the best results, begin by cooking the rice on its own first. Bring water to a boil, add rice, and parboil for 5-10 minutes. This pre-cooks the rice partway, ensuring it doesn’t end up underdone in the soup. Drain the parboiled rice before adding to soup.
Use the right rice variety
The type of rice matters when cooking directly in broth. Long grain white rice varieties like jasmine and basmati hold up best. Their grains remain separate and intact even with the excess moisture. Short grained rice will turn to mush. Allow rice to cool before adding to soup to prevent clumping.
Reduce the amount of rice
Using a small amount of rice in proportion to the soup is key. Aim for no more than 1/4 to 1/3 cup uncooked rice per 4-6 cups of broth. This keeps the soup from becoming too thick and starchy. You can always add more cooked rice later if needed.
Add rice at the end
For the best texture, add parboiled rice towards the end of simmering the soup. This gives it just enough time to finish cooking without becoming soggy. About 10 minutes should be sufficient. Then remove the soup from heat and let it sit for another 5 minutes covered.
Use extra liquid
The extra moisture from cooking in broth needs to be accounted for. Increase the amount of broth or water when making soup with rice by about 1/2 cup per 1/4 cup of dry rice. This prevents the soup from drying out as the rice absorbs liquid.
Recipes for cooking rice in soup
While it requires some special care, cooking rice in soup can be done. Here are a couple delicious soup recipes that use rice:
Chicken and Rice Soup
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 8 cups chicken broth
- 1 cup diced cooked chicken
- 1⁄2 cup uncooked long grain white rice
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots and celery. Cook for 5 minutes until softened.
- Add the chicken broth and bring to a boil. Stir in the cooked chicken, rice and thyme. Return to a boil.
- Reduce heat to low, cover and simmer for 12-15 minutes, until rice is tender. Season soup with salt and pepper to taste.
- Remove from heat and let sit covered for 5 more minutes before serving.
Vegetable and Rice Miso Soup
Ingredients:
- 4 cups vegetable or chicken broth
- 1⁄4 cup white miso paste
- 1 cup mixed vegetables like mushrooms, spinach, carrots, etc.
- 1⁄4 cup cooked brown rice
- 1 teaspoon soy sauce, or to taste
- 1 teaspoon sesame oil
- Chopped scallions for garnish
Instructions:
- In a saucepan, bring the broth to a gentle simmer over medium heat. Add the chopped vegetables and cook for 5 minutes until tender crisp.
- Reduce the heat to low and add the cooked rice and miso paste. Stir well to dissolve the miso.
- Season the soup with soy sauce and sesame oil to taste.
- Ladle the soup into bowls, garnish with scallions and serve.
The advantages of cooking rice in soup
Despite the extra effort involved, there are some good reasons to cook rice directly in soup:
Flavors combine beautifully
Cooking the rice in the broth allows it to absorb all the seasoned flavors. The rice gets infused with onions, garlic, spices and herbs for very tasty results.
It thickens the broth
The starches released from the rice give the broth more body. This can enhance certain soups, creating a creamy texture.
Convenience of one-pot cooking
Cooking the rice right in the soup means minimal dishes to wash afterward! It streamlines the cooking process.
Nutritional benefits
Having rice in soup provides extra nutrition, vitamins, minerals and fiber. The rice makes it more of a complete meal in a bowl.
Disadvantages of cooking rice in soup
However, there are a few downsides to consider when cooking rice in broth:
Mushy rice texture
As mentioned, the excess moisture from the broth can cause the rice to become soggy and lose its shape.
Watery, starchy broth
All that starch released into the surrounding soup will thin it out while also making it gluey.
Difficult to control cooking
It’s tricky to properly time the rice and soup to finish cooking together perfectly. Portioning the rice is also challenging.
Dilution of flavors
The broth and seasonings can get diluted by the addition of the rice and extra liquid needed.
Frequently Asked Questions
Can you put uncooked rice directly into soup?
It’s not recommended to put dried, uncooked rice straight into soup. The rice will likely not soften fully and end up crunchy. For best results, parboil or fully cook the rice before adding to soup.
What rice is best for cooking in soup?
Long grain white rices like basmati and jasmine work well in soups. They hold their shape while absorbing flavor. Short grained rice varieties turn to mush more easily.
How much rice should you add to soup?
A good rule of thumb is 1/4 to 1/3 cup uncooked rice per 4-6 cups of broth. Too much rice will make the soup overly thick.
How long does it take to cook rice in soup?
After parboiling the rice, it will need an additional 10-15 minutes simmering in the soup to finish cooking. Check rice at 10 minutes for desired tenderness.
Should you rinse rice before cooking in soup?
Yes, it’s important to rinse rice before cooking to remove excess starch. This prevents the broth from becoming too cloudy or thickened.
The Bottom Line
Cooking rice in soup takes a bit more work but can be done with success. Pay attention to the rice variety used, cooking time, and the ratio of rice to broth. Start the rice separate by parboiling first, then add to the soup towards the end of cooking. This helps the rice finish cooking without turning to mush. While challenging, cooking rice in broth can be an easy way to create delicious one-pot soups and meals. Follow these tips and you’ll be enjoying scrumptious rice soups in no time!