How long to cook rice soup. How long does it take to cook rice in soup

Rice is not only rice porridge or pilaf, it is also very tasty soups. They are cooked with the addition of meat, mushrooms, chicken, fish, vegetables, milk and even fruits, you can always choose a soup to your taste. Rice is added for satiety, density, sometimes potatoes are replaced with it. And although this is not the most important ingredient in the soup, but often it plays the role of the first violin. For example, it is hard to imagine the popular Georgian kharcho soup without rice, which is known far beyond the borders of Georgia and is loved by so many people. Or pickle. It seems that there is not much rice there, and if you do not put it, then the pickle will not look like itself. Any rice can be used to make the soup, but medium-grain or long-grain rice is considered the most suitable.

Soup with rice - food preparation

Before putting the rice in the soup, it is not necessary to soak it, because. in a large amount of water, it will boil quickly. But sorting out, removing damaged grains and other debris, is necessary. As well as rinsing. Rice is washed several times with cold water, which removes dust and excess starch. Then it is put into the soup, according to the recipe.

Soup with rice - the best recipes

Recipe 1: Meat Soup with Rice

Hearty, dense, winter, very tasty soup with meat and rice. For its preparation, any meat is used - beef, pork, chicken, flesh or bone. What is in the house. When the meat is cooked, it is separated from the bones. You can add a few tablespoons of fresh or canned green peas to this soup. Children will especially like it - peas look interesting in soup and taste good.

Ingredients: 2.5-3 liters of water, 0.5 kg of meat, 200 g of rice, 2 onions, 3 cloves of garlic, 1 carrot, 3 medium potatoes, a couple of tbsp. tomato paste, vegetable oil for frying, spices, salt, a bunch of herbs.

Cooking method

Divide the washed meat into portions and put in a saucepan. Pour cold water and put on the stove. When the broth boils, do not forget to remove the foam, then reduce the heat and let the meat continue to cook.

After half an hour, add washed rice and after another 10 minutes - diced potatoes. While our soup is boiling, it is necessary to make a frying.

Finely chop the onion, sauté in oil. As it becomes golden in color, it's time to add grated carrots, chopped garlic, ground pepper and tomato paste. The fragrant mass must be stewed for about five minutes, then transferred to a pot with soup. At the same stage, green peas are added if you decide to put them in. Salt the soup, add a few leaves of parsley or, to your taste, other spices, and cook until the meat and rice become soft. Add chopped herbs to a bowl.

Recipe 2: Fish soup with rice

This delicious soup is made not entirely from fish, but from canned fish. Even a novice hostess can cook it. This soup is often prepared in every family - it is tasty, quickly cooked, and not expensive in cost. And the products are simple and always at hand. This soup is a lifesaver.

Ingredients: ½ cup of any rice, 2 cans of canned fish in oil (any), 6-7 medium potatoes, a couple of small carrots, 1 onion, if available - greens (fresh or dried) parsley or dill, bay leaves - 2-3 pcs. , pepper and salt.

Cooking method

Let water (2.5 l) boil, add rice and diced potatoes, after fifteen minutes - chopped onions and carrots. Ten minutes later, put greens, spices, fish from a jar along with oil, salt. Let it boil for five minutes and turn it off. If you grind the fish in a jar with a fork, the soup will turn out with a richer taste.

Recipe 3: Soup with Rice "Skorospelka"

Easy, quick, vegetarian soup. To prepare it, special skills are not required. But, nevertheless, it turns out delicious. It can be prepared in the morning before work. And let it be considered that soup for breakfast is not quite comme il faut, but it is much more useful than a morning cup of coffee with a cigarette or sausages of incomprehensible content. It would be good to serve croutons with the soup - dried white bread and chopped greens.

Ingredients: for 1 liter of broth or water: ½ cup long-grain rice, 1 carrot, onion, 1 tomato, 1 garlic clove and 1 potato, spices, salt to taste, fresh herbs.

Cooking method

Put water. At this time, cut the peeled vegetables: onions - as you like, carrots - into fairly large cubes, potatoes into cubes slightly larger than carrots, flatten the garlic.

As the water boils, throw in spices, garlic, a couple of parsley, a little salt and carrots with onions. After waiting for the liquid to boil, reduce the heat and boil for five minutes. Put the potatoes and cook the soup for 15 minutes at a low boil, then add the rice and cook until the latter is soft. Usually it takes 10-15 minutes, the main thing is not to digest the rice. At the very end of cooking, literally in a minute, add salt to the soup to the desired condition, sprinkle with herbs and serve.

Recipe 4: Mushroom Soup with Rice

Soup recipe for mushroom lovers. It can be cooked from dried, fresh or frozen mushrooms. Dried mushrooms must first be poured with boiling water for 15 minutes and allowed to swell. The recipe indicates fresh champignons, but you can add chanterelles, porcini, or other mushrooms. Soup is prepared with water or broth. Mushroom or meat broth can be cooked from natural products or cubes can be added. To enrich the taste of the soup, sour cream must be served with it and sprinkled with herbs.

Ingredients: 1.5 l of water, 0.3 kg of fresh champignons, 80 g of rice, 50 g of plums. butter, 1 onion, salt, sweet red pepper (paprika) and black ground, sour cream, fresh parsley.

Cooking method

Fry finely chopped onion in melted butter, add red and black pepper at the end. Put randomly chopped fresh mushrooms in a saucepan with onions and simmer for 20 minutes, then pour water (broth). When it boils, add rice and cook until cooked. Salt the soup at the end.

If you want the broth in the soup to remain transparent, the rice must be boiled until half cooked in another bowl.

Rice soups are best cooked at once, since they cook pretty quickly. From frequent heating, the taste of the dish worsens, and the rice turns into porridge, which does not affect the appearance of the soup in the best way.

A long time ago, when people were simpler, it was unlikely that a dinner consisted of three courses plus dessert. Most often, people did not eat meat every day, but the main food was hot and rich soups, stews,. They made it possible to obtain a sufficient amount of calories, necessary substances (which were not even suspected at that time), and they were prepared simply and in the required quantity.

But times have changed, and for many, rice soup has become more of a tradition than a must-have dish for dinner. Nutritionists even say that the need for soup for everyday nutrition has disappeared, arguing that with the constant use of raw and cooked vegetables, you can do without soup. At the same time, they are silent about the fact that soup is always delicious. In addition, I remember from childhood: I got sick - I had to eat homemade chicken soup.

In addition to chicken vermicelli soup, I really like regular rice soup. The easiest rice soup ever. Even without meat. Just rice soup. It is always tasty, does not bother and is prepared in just half an hour, which is very important in the morning, especially on weekdays. It is a pity that many people simply ignore a good breakfast, preferring a cup of coffee and a cigarette, or, which is generally scary, stop by on the way to fast food.

During my childhood, the difficulty of making rice soup was choosing the rice. Most often, or rather almost always, rice was impersonal and mysterious. When buying rice in a store, one could never confidently say what would come of it. Usually a boiled product was obtained, in other words, porridge.

Rice soup made from such rice was not very good, and normal fluffy rice was quite rare. For some reason, I remembered rice that was boiled soft, and the grains became like the letter "x". I was then sure that the word "" came from such rice.

A family recipe - rice soup, very simple and straightforward. Special skills and abilities for cooking are not required. You just need to spend a little time and cook. And most of this time will be spent on cleaning vegetables - as much as 10 minutes.

Rice soup. Step by step recipe

Ingredients (2 servings)

• Rice 0.5 cup
• Carrot 1 pc
• Onion 1 pc
• Potato 1 pc
• Garlic 1 clove
• Parsley 3-4 sprigs
• Salt, black pepper, bay leaf, dry herb mix (optional) taste

1. To make rice soup tasty, it is better to take rice with a long grain, with minimal stickiness and low boilability. Any parboiled rice is best, it is now sold almost everywhere under the name "parboiled". Very good for rice soup. The rice needs to be washed. The fact is, polished rice - the outer hard shell is removed, and a lot of rice flour remains in the rice, which, firstly, makes the broth less transparent and thickens, and secondly, in polished rice you can often find the remains of the shells, which is not very pleasant if they get on the tooth.
2. Bring 1 liter of water to a boil in a saucepan.
3. While the water is heating, peel the garlic clove, onion, carrot and potato. Coarsely chop the garlic clove, or even better, flatten it with a knife block.
4. Cut the carrot into large pieces. Grinding and grating is not necessary. Coarsely chopped carrots in the soup look beautiful and tasty in general.
5. Cut the potatoes a little larger than the carrots.
6. Cut the onion the way you like - into strips, cubes. At your discretion.
7. Throw a flattened clove of garlic into boiling water, a little salt (it will be necessary to add salt later), pepper and add a couple of pinches of dry aromatic herbs, but this is optional. Also add 1-2 bay leaves.
8. Throw chopped onions and carrots. Bring soup to a boil and simmer for 5 minutes over low heat. Then add chopped potatoes.
9. Boil vegetables for 15 minutes. Under the lid and at a low boil. The soup doesn't need to boil. The size of the chopped vegetables and respect for the cooking time is a guarantee that the soup will cook properly, all the vegetables will be cooked well and nothing will be overcooked.
10. After the set time, add the washed rice. Rice is cooked for 18-20 minutes until fully cooked. But I recommend making sure that the rice does not boil too much, otherwise porridge will come out, and not rice soup. Ideally, when the rice is cooked to the state of "al dante", as the Italians say - i.e. to almost complete readiness, but in the middle of the grain there is a barely perceptible hardness.
11. 1-2 minutes before readiness, salt the rice soup to taste and add finely chopped parsley.
12. Pour the cooked rice soup into bowls and serve immediately.

Sooner or later, we all ask ourselves the question “How many grams of rice to put in soup?”. The question, indeed, is very important, because with the wrong proportions, rice porridge can turn out to be unpleasant in taste from the soup.

In this article, we will tell you in detail how many grams of rice you need to put in soup to get a delicious first course. You will also learn the cooking time of cereals and its beneficial properties.

Amount of rice per liter of soup

The proportions in the table are suitable for all varieties of rice. Groats boil about the same, so feel free to keep this tip for yourself. Since everyone's spoons and glasses are different, the most accurate measure is indicated in grams. But if you do not have a kitchen scale, do not rush to buy one, +/- a few grams will not play a big role in the soup.

Table 1. Amount of rice for soup

It is very important to rinse the cereal well before putting it into the soup. You can even soak in warm water for 20 minutes to remove excess starch.

On this topic, there is a wonderful rice soup in which you can find out at what point you need to put rice in the soup.

Cooking time for different types of rice

There are countless rice varieties in the world. We selected the most popular and accessible to a person living in our latitudes, and designated the cooking time for each. This can be useful to anyone who decides to cook soup with rice and does not know how many minutes before the end of cooking the soup to add grits.

Table 2. How much to cook rice

As can be seen from the plate, the fastest rice in cooking is polished, and the longest are brown and black. But for every minus there is a plus, look at the following table and you will understand everything yourself.

Vitamin and mineral composition of polished, steamed and brown rice

For those who make sure that the food is complete and balanced, our vitamin and mineral selection of different varieties of rice is presented. This table contains the chemical composition of polished, steamed and unpolished cereals. Look at the values ​​​​and it will immediately become clear to you how this or that cereal is useful for the body and why.

Looking ahead, I would like to note that, regardless of the variety, any rice with regular use has the following positive properties:

• normalizes digestion;
• is the prevention of diarrhea;
• strengthens the cardiovascular system;
• activates brain activity;
• cleanses the intestines.

Table 3. Useful properties of rice groats

Without a doubt, brown rice is the leader in the content of useful macro- and microelements, vitamins and amino acids. It is recommended for everyone who strives for proper nutrition.

Of the negative aspects of unpolished rice, one can note:

• high cost;
• inaccessibility;
• cooking duration.

The rest of the candidates we have considered do not have these disadvantages, but the content of useful components is much lower.

Choose cereals with optimal price-quality-benefit indicators for yourself. In any case, you can make up for the missing vitamins with additional ingredients.

Eat tasty and be healthy!

Leave us your feedback and questions below this article! We will answer everyone.

To maintain dietary nutrition or just to please the family, but every housewife knows that you need to be able to cook soup with meat and rice. After all, this is a budget and healthy soup, the preparation of which takes a minimum of time. It can be made with beef, pork, chicken. And you can build a vegetarian rice soup in 40 minutes. Popular and guaranteed delicious recipes for rice soups, see below.

Rice soup with chicken

Light and nutritious at the same time, chicken soup with rice is the perfect first course for even the pickiest of gourmets.

Cooking process

To make Rice and Meat Soup, you will need:

• 300 grams of chicken fillet;
• 2 tablespoons of olive oil;
• 1 onion;
• 150 grams of rice;
• 1 small carrot;
• 1 celery stalk;
• salt, pepper to taste.

We start with the broth. For this we need: a saucepan, chicken, water and salt. The meat must be washed, put in a saucepan, pour water and put on the included stove. When the chicken boils, remove the white foam that has formed, salt our broth and add the washed rice. We continue to cook for half an hour.

While the broth is cooking, you need to chop the onions and carrots, make them fry in olive oil. You can also use sunflower oil for frying. Just chop the celeriac. Add roast and celery 15 minutes before the end of cooking. We focus on chicken and rice.

To cook such a soup with rice, it is not necessary to use the loin part. Wings, legs, soup set - take your pick. As a variation, you can cook chicken soup with rice and potatoes. It differs from the previous recipe in only one ingredient: 3 potatoes. They need to be cut and thrown into the broth after rice. Then you get potato soup with rice.

Meat soup with rice

It is often called "winter" soup. A warming, hearty soup with beef and rice will definitely please you after a snowy day. In principle, meat can be anything: from chicken, pork, on the bone, fillet, etc. Simply put, those meat ingredients that you can find in your refrigerator or freezer.

Ingredients

We will offer you a universal recipe that is not tied to a specific type of meat. The main thing is to be guided by the time, different meats have different cooking times.

• 500 grams of meat;
• 220 grams of rice;
• 2 small onions;
• 2 garlic cloves;
• 1 small carrot;
• 2-3 medium potatoes;
• tomato paste;
• vegetable or butter;
• salt, pepper, spices greens - at your discretion.

Trick: before you cook rice soup with meat, take care of canned green peas. If you have children, then such a soup will be more attractive and interesting for them.

Step by step cooking

We wash the meat, cut it into pieces, put it in a saucepan (from three liters). Fill with cold water and put on a strong fire. When it boils, remove the foam, salt, make the gas quieter.

After half an hour of cooking the broth, add rice to it. Rice must first be washed to get rid of starch. 5 minutes after adding rice, we throw peeled and chopped potatoes into the soup.

While the mixture of rice and potato soup is cooking, make the frying. We clean carrots, onions and garlic, wash them. Grate the carrots, finely chop the onion, chop the garlic. Put the onion in a frying pan heated with oil, bring it to a golden color. Then add carrots, garlic, tomato paste, pepper. The roast is cooked over low heat and immediately added to the soup.

After adding the frying, add salt to the soup, add bay leaf and green peas. Cook until the rice and meat are soft.

Turn off the soup pot. When it cools down a bit, serve it!

Fish soup with rice

Of course, you can cook it from fresh fish, but to save time and optimize your budget, it is better to cook this soup with canned food. Moreover, its useful properties will not decrease from this.

You will need:

• 200 grams of rice;
• a jar of canned fish (preferably in oil);
• 4 potatoes;
• 1 small carrot;
• 1 onion;
• salt, pepper and herbs - to taste.

To make this simple soup, you need:

Pour water into a three-liter saucepan, cover with a lid and put on the stove. When the water boils, add the liquid from the can of open cans to it.

In parallel with the canned juice, add potatoes and rice. Peel potatoes and cut into small cubes.

After ten minutes, add finely chopped carrots and onions to the pan.

After 15 minutes, we throw canned food into the soup (if the fish is large, cut it into small pieces right in the jar), salt, pepper (ground black pepper, the soup will only benefit from this), sprinkle with herbs if desired.

Turn off after 5 minutes.

Mushroom soup with rice

For four servings of this dish you will need:

• 200 grams of mushrooms (dried);
• 2-3 potatoes;
• 1 medium carrot;
• 1 onion;
• 1 clove of garlic;
• chicken broth or water.

Mushrooms pour water, let swell for 15 minutes. Then lightly squeeze and cut. We clean the onion and garlic, finely chop, and then fry in oil (butter or sunflower). Add mushrooms to it and fry everything together. When the broth boils, we throw rice into it. 10 minutes after boiling, add chopped potatoes and carrots to the water. 10 minutes before the soup is ready, we throw mushrooms fried with onions and garlic into it. Salt, pepper, add herbs. Turn off the stove - mushroom soup with rice is ready!

Recipe for soup with rice and potatoes or soup with rice “Skorospleka”

It can be made in the morning before work, in the evening for an express dinner - this is a very simple recipe that does not require great culinary skills. So, from the products you will need (based on 1 liter of water):

• half a glass of rice;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 1-2 potatoes;
• 1 clove of garlic;
• salt, pepper greens.

Cooking

Add water to the pot, put on fire. While the water is boiling, chop the peeled vegetables. Onions, potatoes and carrots - in cubes, we flatten with garlic. When the water begins to boil, we throw salt, garlic, carrots and onions into it. Lower the heat and simmer the soup for five minutes. Then it's time to add the potatoes. Fifteen minutes after adding potatoes, add rice. After ten minutes, finally salt the soup, add herbs and spices if desired. We turn off the gas after five to ten minutes. The rice needs to be cooked through and soft. Light soup is ready!

Creamy chicken soup with rice

This rice soup with chicken broth is prepared in a slow cooker in 60 minutes. To prepare 4 large servings, you will need the following products:

• 100 grams of rice;
• 150 grams of chicken fillet;
• 1 onion;
• 2 cloves of garlic;
• up to 100 grams of green beans;
• 1 small carrot;
• packaging of ten percent cream (150 ml);
• seasoning, salt, herbs.

Description of preparation

We take onion, garlic. We clean them, wash them and cut them into small pieces. We turn on the slow cooker in the frying mode, add oil and fry the onion and garlic on it. Peel and cut the carrots into circles, add to the saucepan. String beans there. Cut the chicken meat into small oblong pieces, add to the frying. We throw rice and only after that we pour water into the multicooker pan. Salt, add seasoning. We cook in the classic soup mode for forty minutes.

Twenty minutes before the end of the regime, open the slow cooker and add cream to the soup. Finally salt and close the multicooker. After the beep, the dish is ready!

It goes especially well with crackers, you can have them as a snack or throw them into the soup.

Rice can be added to almost any soup, and you can come up with recipes yourself - the main thing is that it tastes good and you like the ingredients. Someone likes how canned tomatoes make the soup sour and rich. Someone thinks that spices should be put in any case, but for someone one salt is enough. Someone does not like to cook with meat and chooses chicken soup with rice and egg. Experiment and share recipes!

A long time ago, when people were simpler, it was unlikely that a dinner consisted of three courses plus dessert. Most often, people did not eat meat every day, but the main food was hot and rich soups, stews,. They made it possible to obtain a sufficient amount of calories, necessary substances (which were not even suspected at that time), and they were prepared simply and in the required quantity.

But times have changed, and for many, rice soup has become more of a tradition than a must-have dish for dinner. Nutritionists even say that the need for soup for everyday nutrition has disappeared, arguing that with the constant use of raw and cooked vegetables, you can do without soup. At the same time, they are silent about the fact that soup is always delicious. In addition, I remember from childhood: I got sick - I had to eat homemade chicken soup.

In addition to chicken vermicelli soup, I really like regular rice soup. The easiest rice soup ever. Even without meat. Just rice soup. It is always tasty, does not bother and is prepared in just half an hour, which is very important in the morning, especially on weekdays. It is a pity that many people simply ignore a good breakfast, preferring a cup of coffee and a cigarette, or, which is generally scary, stop by on the way to fast food.

During my childhood, the difficulty of making rice soup was choosing the rice. Most often, or rather almost always, rice was impersonal and mysterious. When buying rice in a store, one could never confidently say what would come of it. Usually a boiled product was obtained, in other words, porridge.

Rice soup made from such rice was not very good, and normal fluffy rice was quite rare. For some reason, I remembered rice that was boiled soft, and the grains became like the letter "x". I was then sure that the word "" came from such rice.

A family recipe - rice soup, very simple and straightforward. Special skills and abilities for cooking are not required. You just need to spend a little time and cook. And most of this time will be spent on cleaning vegetables - as much as 10 minutes.

Rice soup. Step by step recipe

Ingredients (2 servings)

• Rice 0.5 cup
• Carrot 1 pc
• Onion 1 pc
• Potato 1 pc
• Garlic 1 clove
• Parsley 3-4 sprigs
• Salt, black pepper, bay leaf, dry herb mix (optional) taste

1. To make rice soup tasty, it is better to take rice with a long grain, with minimal stickiness and low boilability. Any parboiled rice is best, it is now sold almost everywhere under the name "parboiled". Very good for rice soup. The rice needs to be washed. The fact is, polished rice - the outer hard shell is removed, and a lot of rice flour remains in the rice, which, firstly, makes the broth less transparent and thickens, and secondly, in polished rice you can often find the remains of the shells, which is not very pleasant if they get on the tooth.
2. Bring 1 liter of water to a boil in a saucepan.
3. While the water is heating, peel the garlic clove, onion, carrot and potato. Coarsely chop the garlic clove, or even better, flatten it with a knife block.
4. Cut the carrot into large pieces. Grinding and grating is not necessary. Coarsely chopped carrots in the soup look beautiful and tasty in general.
5. Cut the potatoes a little larger than the carrots.
6. Cut the onion the way you like - into strips, cubes. At your discretion.
7. Throw a flattened clove of garlic into boiling water, a little salt (it will be necessary to add salt later), pepper and add a couple of pinches of dry aromatic herbs, but this is optional. Also add 1-2 bay leaves.
8. Throw chopped onions and carrots. Bring soup to a boil and simmer for 5 minutes over low heat. Then add chopped potatoes.
9. Boil vegetables for 15 minutes. Under the lid and at a low boil. The soup doesn't need to boil. The size of the chopped vegetables and respect for the cooking time is a guarantee that the soup will cook properly, all the vegetables will be cooked well and nothing will be overcooked.
10. After the set time, add the washed rice. Rice is cooked for 18-20 minutes until fully cooked. But I recommend making sure that the rice does not boil too much, otherwise porridge will come out, and not rice soup. Ideally, when the rice is cooked to the state of "al dante", as the Italians say - i.e. to almost complete readiness, but in the middle of the grain there is a barely perceptible hardness.
11. 1-2 minutes before readiness, salt the rice soup to taste and add finely chopped parsley.
12. Pour the cooked rice soup into bowls and serve immediately.