56924Re: Chicken Rice Soup
- Jan 7, 2010I would just make instant rice seperate and add it in when you are ready to serve it. It will save you a trip to town.
--- In firstname.lastname@example.org, "TERE" <tedejo69@...> wrote:
> Been sick with crude since Christmas, can soup b made with instanst Minute Rice, white flour, cuz that is all that is handy :-\ & it is to far to go into town just for rice! I've run out of can soup..so sad. TERE
> --- In email@example.com, "greenrose6262" <greenrose6262@> wrote:
> > Chicken Rice Soup <http://>
> > Ingredients
> > 3/4 cup boiled Chicken pieces
> > ½ cup Rice
> > 2 tbsp Butter
> > 2 tbsp Maida
> > 1½ cup Milk
> > 1½ cup Water
> > Salt as per taste
> > 1 chopped Onion
> > ¼ cup chopped Celery
> > Black Pepper powder as per taste
> > Cooking Method 1. Mix celery, chopped onion, rice and water.
> > 2. Cook till rice is done and most till water evaporates.
> > 3. Remove from fire. Mix properly butter and maida in a separate vessel
> > and then add 1 cup milk to make a smooth paste
> > 4. Add the paste to the rice mixture. Put to boil and stir continuously
> > so that no lumps are formed.
> > 5. Add chicken pieces and half a cup of milk and stir continuously.
> > 6. Add pepper powder and salt. Put on fire for 5 minutes.
> > 7. Serve hot.
> > [Non-text portions of this message have been removed]
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