Quick Answer
Yes, rice will cook and soften if you add it uncooked directly to soup. The liquid in the soup provides the moisture and heat needed to cook and hydrate the rice. However, it can take 45-60 minutes for rice to become fully tender in soup depending on the type of rice used. For faster cooking, it’s better to parboil or partially cook the rice before adding to soup.
Cooking Rice in Soup Explained
Rice is a versatile ingredient that can be incorporated into many dishes, including soups. Uncooked rice grains contain starch granules that need to be heated in the presence of liquid in order to gelatinize and soften.
When raw rice is added directly to soup, the hot liquid slowly penetrates and hydrates the rice grains. As the temperature rises, the starch granules swell and eventually rupture. This causes the texture of the rice to become soft and tender. The time required for this process depends on a few factors:
Type of Rice
– Long grain white rice takes the longest to cook, requiring 15-20 minutes of simmering.
– Short grain white rice and medium grain rice cook a bit faster, in 10-15 minutes.
– Brown rice requires about 30-40 minutes to become tender due to the bran layer.
– Quick cooking rice varieties like basmati and jasmine can cook in soup in as little as 8-12 minutes.
Amount of Liquid
– More liquid will lengthen the cooking time. Rice absorbs 2-3 times its volume in water as it cooks. A broth-based soup may have just enough moisture while a thin vegetable soup could take longer.
Cooking Temperature
– Gently simmering soup cooks rice most evenly. At higher temperatures near boiling, the outside of the grains may overcook before the insides are done.
Other Ingredients
– Ingredients like potatoes, pasta, or beans also soak up liquid as they cook, leaving less available for the rice. Cook times may need extending.
Tips for Cooking Rice in Soup
Here are some tips to ensure rice turns out properly cooked when added directly to soup:
– Select the right rice variety. Long grain rice holds its shape best. Medium or short grain rice will get mushy.
– Cut the rice to uniform, bite-sized pieces before adding to soup. This promotes even cooking.
– Add raw rice to simmering soup. Don’t let the soup boil vigorously.
– Stir occasionally to prevent sticking and distribute heat.
– Add extra liquid if needed. Rice will absorb a lot of broth as it cooks.
– Cook rice for the recommended time based on type before tasting. Undercooked rice will be crunchy.
– When done, rice should be swollen, softened throughout but not falling apart.
Should Rice Be Parboiled First?
For soups that cook quickly on the stovetop or need a shorter rice cook time, parboiling or partially precooking the rice can help:
– In a pot, bring lightly salted water to a boil. Add rice and cook for 5-8 minutes.
– Drain rice and add to the simmering soup as desired.
– The rice will now take less time to finish cooking in the soup.
Parboiling jump starts the cooking process by initiating starch gelatinization. This reduces the total cooking time once added to soup.
How to Add Cooked Rice to Soup
Another way to incorporate rice into soup is to cook it separately and add the fully cooked rice to finished soup:
– Cook desired amount of rice according to package directions.
– For firmer grains, don’t overcook. Drain any excess liquid.
– Prepare soup and cook any chunks/pieces until tender.
– Add cooked rice to the pot just before serving.
– Gently stir rice into the hot soup to heat through.
– Let stand 5 minutes before eating to absorb flavors.
Adding already cooked rice prevents it from getting overdone or mushy in the soup. The grains retain their intact texture better.
Recipes with Rice in Soup
Rice pairs very well with all kinds of soups and stews. Here are some classic examples:
Chicken Soup with Rice
| Ingredients: | |
| 2 quarts chicken broth | 1 cup carrots, diced |
| 1 lb chicken, cooked and shredded | 1/2 cup celery, diced |
| 1/2 cup rice uncooked | 2 tsp fresh parsley, chopped |
| 1/4 cup onion, diced | Salt and pepper to taste |
In a large pot, bring the chicken broth to a boil. Add the rice and vegetables and cook for 15-20 minutes until rice is tender. Add the cooked chicken and heat through. Season with salt and pepper. Garnish bowls of soup with fresh parsley.
Beef Barley Soup
| Ingredients: | |
| 1 lb beef stew meat | 3 cups low sodium beef broth |
| 1 medium onion, diced | 1/2 cup pearl barley uncooked |
| 2 carrots, peeled and sliced | 2 cups water |
| 2 stalks celery, chopped | 1 bay leaf |
| 1 clove garlic, minced | 1/4 tsp dried thyme |
| 1/4 tsp black pepper | 2 tbsp tomato paste |
In a large soup pot, cook beef stew meat until browned. Add onion, carrots, celery, garlic and cook 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered for 1 hour until beef and barley are tender. Discard bay leaf before serving.
Minestrone Soup
| Ingredients: | |
| 1 tbsp olive oil | 1 zucchini, chopped |
| 1 onion, diced | 2 cups low sodium chicken broth |
| 2 carrots, chopped | 1 (14oz) can crushed tomatoes |
| 2 stalks celery, chopped | 1/2 cup small pasta like ditalini |
| 2 cloves garlic, minced | 1/2 cup long grain white rice uncooked |
| 6 cups water | 1 tsp Italian seasoning |
| 2 (15oz) cans kidney beans, drained and rinsed | Grated parmesan cheese for serving |
In a large soup pot, heat olive oil over medium heat. Cook onion, carrots and celery 5 minutes. Add garlic and cook 1 minute more. Add water, beans, zucchini, chicken broth, tomatoes, pasta, rice and Italian seasoning. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until rice and pasta are tender. Top servings with parmesan cheese.
Storing and Reheating Soup with Rice
Here are some tips for storing and reheating soup containing rice:
– Allow soup to cool completely before transferring to airtight containers. Soup can be stored in the refrigerator 3-4 days.
– When reheating, add a few tablespoons of water to the soup to account for absorption by the rice.
– Reheat gently over medium-low heat, stirring occasionally, until warmed through.
– Avoid letting reheated soup boil to prevent rice grains from getting mushy.
– For longer storage, soup with rice can be frozen up to 2-3 months. Thaw in the refrigerator before reheating.
– Reheating in the microwave may cause rice to get overly soft. Use lower power and heat in short 30 second bursts.
Things to Keep in Mind
– Rice will absorb a significant amount of liquid as it cooks. Adjust soup consistency accordingly.
– Undercooked rice grains will remain hard and crunchy in the finished soup.
– Overcooked rice can turn mushy, especially with stirring and extended reheating.
– Salt should only be added after rice is tender, as it can inhibit softening if added too early.
– Cooked rice leftovers can be used instead raw rice add texture without excess cooking times.
Conclusion
Yes, uncooked rice can be cooked directly in soup, absorbing liquid and flavor from the surrounding broth and vegetables. Optimal results can be achieved by selecting suitable rice varieties, allowing plenty of time for rice to become tender, and following proper techniques for storage and reheating. With the right preparation, rice can add heartiness, texture, and body to a range of soups without becoming overly soft or mushy in the process. Many classic soups from chicken noodle to minestrone can benefit from the addition of rice while providing enough liquid to sufficiently hydrate and cook raw rice grains until perfectly tender.