1913 - The Oriental Cook Book

Rice Soup Plain

DDV CULINARY

Stock ................................................ for 6 plates.
Rice ................................................... 1/4 cupful.
Lemon ............................................................1.
Salt and pepper, to taste.

Wash the rice well and boil in plain water until half done.
Strain and pass through cold water three or four times.
Then, after seasoning it to taste, boil it in broth for 25 to 30 minutes.
The quantity of the rice, in proportion to that of the broth,
is dependent on the thickness or thinness of the soup required.
Serve hot and with lemon.