No. 197 Potage au Riz.
Steep half a pint of rice (previously well washed) in boiling water five minutes, drain it on a sieve, put it into three quarts of boiling consommé (No. 134), let it simmer half an hour; when the rice is quite done, but not in puree, it is quite ready to serve, with the addition of a piece of glaze and a little sugar if required. The consommé must be very strong for this soup.