Chinese Rice Soup
|Author:||I. Yang Lin for Kim Lin|
|Yield:||6 - 8|
|1/2 cups||short-grained rice|
|1/2 cups||glutinous rice|
|6 cups||Chinese chicken broth, or|
|6 cups||regular vegetable broth|
|2 tbsp.||soy sauce|
|1 slices||ginger the size of a quarter|
- Wash rice. Place in pot with Chinese chicken broth, or regular chicken broth to which soy and ginger has been added.
- Bring to a boil. When boiling, reduce heat to low. Cook for 2 hours, partially covered, stirring frequently. Soup is done when it reaches a porridge-like consistency. Remove ginger slice if you have added it.
- You can add chopped bok choy, or small slivers of chicken. Leftover turkey after a Thanksgiving meal is another great addition, and a turkey carcass can provide a nice broth instead of chicken soup.