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Rice Consommé Recipe

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Description

Rice consommé is a clear soup made with rice, vegetables, and herbs. This recipe is perfect for cold winter months, as it is a warm and comforting dish. The broth is light and flavorful, and the rice adds a nice texture to the soup. It is also a great way to use up leftover rice.

Prep Time

Preparation time for this recipe is about 15 minutes.

Cook Time

Cooking time for this recipe is about 1 hour.

Ingredients

  • 1 cup cooked rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 6 cups chicken or vegetable broth
  • Salt and pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Cheesecloth
  • Sieve

Method

1. In a large pot, sauté the onion and garlic in a little oil until softened. 2. Add the carrots and celery and cook until slightly tender. 3. Add the bay leaf and thyme and cook for another minute. 4. Pour in the chicken or vegetable broth and bring to a boil. 5. Reduce the heat and simmer for about 30 minutes. 6. Add the cooked rice and continue to simmer for another 30 minutes. 7. Remove the bay leaf and season with salt and pepper to taste. 8. Let the soup cool slightly and then strain it through a cheesecloth-lined sieve. 9. Transfer the soup to a clean pot and keep warm until ready to serve.

Notes

This recipe can be made with any kind of rice, but long-grain white rice is the best. You can also add other vegetables, such as mushrooms or green beans, to the soup if you like. The soup can be stored in the refrigerator for up to 3 days.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 120
  • Protein: 4g
  • Fat: 1g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sodium: 700mg

Recipe Tips

If you don't have cheesecloth, you can use a coffee filter or a clean dish towel to strain the soup. You can also puree the vegetables and rice together in a blender or food processor before straining for a thicker, creamier soup. Serve the soup with crusty bread or crackers for a complete meal.

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