INGREDIENTS
1/2 cup short-grained rice
1/2 cup glutinous rice
6 cups Chinese chicken broth, or
6 cups regular chicken broth with 2 tablespoons soy sauce and 1 slice ginger
the size of a quarter
DIRECTIONS:
Wash rice. Place in pot with Chinese chicken broth, or regular chicken broth
to which soy and ginger has been added.
Bring to a boil. When boiling, reduce heat to low. Cook for 2 hours, partially
covered, stirring frequently. Soup is done when it reaches a porridge-like consistency.
Remove ginger slice if you have added it.
You can add chopped bok choy, or small slivers of chicken. Leftover turkey
after a Thanksgiving meal is another great addition, and a turkey carcass can
provide a nice broth instead of chicken soup.
Serves 6 - 8.
Soup
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