HI! I like to make Turkey / chicken soup with long grain rice... The problem i have is that if I store the soup over night, the rice keeps soaking up liquid and the next day its just rice mush...
does anyone have any tips on how i can avoid this?
2007-10-20 14:57:47 · 4 answers · asked by nfldog4608 1 in Food & Drink ➔ Cooking & Recipes
Store separately but serve together in a bowl. This works for noodles, too, and barley, all of which will swell and swell and swell. So make your rice, but do not add it to the soup itself, only the individual soup bowls.
2007-10-20 15:05:54 · answer #1 · answered by Sugar Pie 7 · 4⤊ 0⤋
Rice cooks completely in 20 minutes. Your next-day soup will feature rice grains fat & split, which is cool. But if you don't like that, cook the rice separately & add to the soup 1/2 hour before you want to enjoy it.
2007-10-20 15:32:55 · answer #2 · answered by noname 7 · 0⤊ 0⤋
Strain the soup and store the veg/rice separate from the liquid then combine to reheat.
2007-10-20 15:05:14 · answer #3 · answered by Kriis 3 · 1⤊ 0⤋
OH DEAR ONE, COOK THE RICE BY ITSELF, KEEP IN A SEPERATE CONTAINER. USE A BIG SCOOP IN YOUR HOT SOUP,THE RICE WILL COOL YOUR HOT SOUP JUST ENOUGH FOR YOU TO EAT IT ALL GONE!
2007-10-20 15:13:53 · answer #4 · answered by loveyouoshinystar 6 · 2⤊ 1⤋