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


  1. Wash rice. Place in pot with Chinese chicken broth, or regular chicken broth to which soy and ginger has been added.
  2. 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.
  3. 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.