Or, rather, for the cold which has been haranguing me for nearly two weeks. This soup is quite simple: Throw rice into a pot of chicken stock, then simmer until done. The small amount of rice expands into a remarkably generous serving! Depending on your taste, you can additional spices or veggies. The basic recipe makes enough for two people.
Some flavoring ideas:
- Dice an onion (and/or garlic) and carrot, then sauté them until tender.
- Pseudo-Middle Eastern: Add a pinch of saffron to the broth. If also adding sautéed vegetables, add half a cinnamon stick, 1/4 teaspoon each of ground cumin and coriander seed while sautéing them.
- Minced mint and cilantro. Maybe a squeeze of lemon. Hmm, reminiscent of Comfort Noodles?
- 1 quart chicken stock
- 1/4 cup rice: Jasmine works well, Basmati is fine, too
- sea salt, to taste
- Put stock and rice in a saucepan and bring to a simmer.
- Add any extras to the saucepan.
- Cook until the rice is done, about 20 minutes. Add salt, if desired. Serve hot in bowls or mugs.