From the page: Leftover rice still has a lot to give
Idea 3
Creamy rice soup
rice soups exist almost anywhere there's cold weather and leftover grain — from the Portuguese rice broth to the Asian congee. The secret is the starch released during long cooking, which turns everything into a natural cream without any industrial thickener.
What you need
- Cooked rice
- Water or broth (vegetable broth, or one made from a bone kept in the freezer)
- Garlic, onion, salt
- Leftover vegetables, potato, carrot
How to make it
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1
Sauté garlic and onion in a drizzle of oil until fragrant.
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2
Add the rice, stir for a minute and cover with hot water or broth — the hot liquid speeds up the starch release.
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3
Add the chopped vegetables and simmer over medium heat for 15 to 20 minutes, stirring now and then.
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4
Mash some of the rice and vegetables against the side of the pot to thicken, or blend half in a blender and return it to the pot.
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5
Adjust the salt and serve piping hot.
Finishing touches
a drizzle of olive oil and black pepper at serving time elevate everything. Shredded leftover chicken turns it into an improvised chicken-and-rice soup.
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