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Does using wild rice in soup suck up all the broth if it is held after cooking?
Adding pasta to soupTurning Left Over Broth From a Roast Into a Soup Or StewSaving pasta wateris broth that hasn't been boiled safe?How to make a beef or vegetable broth more dense?Cooking Ramen noodles in broth or not?Substituting Chicken Broth in Split Pea SoupHow to boil sushi rice for yakimeshi?bone broth..chicken carcass, lamb bones with some meat left out for 3 hours from pressure cookingBone broth questionCan I add “stars” pasta or very small soup shells pasta to boxed chicken broth & make in the microwave?
This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
broth wild-rice
edited Feb 18 at 23:23
Erica
6,72364275
asked Feb 15 at 15:25
DougDoug
2,29172337
bumped to the homepage by Community♦ 7 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
add a comment |
This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
broth wild-rice
edited Feb 18 at 23:23
Erica
6,72364275
asked Feb 15 at 15:25
DougDoug
2,29172337
bumped to the homepage by Community♦ 7 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
related : cooking.stackexchange.com/q/20858/67
– Joe
Feb 15 at 16:42
add a comment |
This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
broth wild-rice
edited Feb 18 at 23:23
Erica
6,72364275
asked Feb 15 at 15:25
DougDoug
2,29172337
This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
broth wild-rice
broth wild-rice
edited Feb 18 at 23:23
Erica
6,72364275
asked Feb 15 at 15:25
DougDoug
2,29172337
edited Feb 18 at 23:23
Erica
6,72364275
asked Feb 15 at 15:25
DougDoug
2,29172337
edited Feb 18 at 23:23
Erica
6,72364275
edited Feb 18 at 23:23
Erica
6,72364275
edited Feb 18 at 23:23
Erica
6,72364275
6,72364275
asked Feb 15 at 15:25
DougDoug
2,29172337
asked Feb 15 at 15:25
DougDoug
2,29172337
asked Feb 15 at 15:25
DougDoug
2,29172337
2,29172337
bumped to the homepage by Community♦ 7 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
bumped to the homepage by Community♦ 7 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
related : cooking.stackexchange.com/q/20858/67
– Joe
Feb 15 at 16:42
add a comment |
related : cooking.stackexchange.com/q/20858/67
– Joe
Feb 15 at 16:42
related : cooking.stackexchange.com/q/20858/67
– Joe
Feb 15 at 16:42
related : cooking.stackexchange.com/q/20858/67
– Joe
Feb 15 at 16:42
add a comment |
1 Answer
1
active
oldest
votes
It sounds like what you call soup is more of a stew. No soup I've ever had/made has lost all its liquid to sitting. Try adding a considerable amount of stock to what you're doing.
answered Feb 20 at 1:13
George MGeorge M
1,108110
If you cook pasta or rice to a nice texture, and then put them into a soup or stew and store it, they are going to soak up more liquid, reducing the broth volume and getting mushy, themselves. More of an issue for grains than noodles, usually. Haven't had the problem with wild rice as much as regular rice. I keep my rice separate, and heat it up separately and at serving time.
– PoloHoleSet
Feb 20 at 16:59
Rice will absorb some more stock and get softer yes, but ALL the stock? No way
– George M
Feb 20 at 17:44
Depends on how much rice, I'd imagine. If I already have a high percentage of meat and vegetables to broth, a good amount of rice can make that into more of a stew, for sure.
– PoloHoleSet
Feb 20 at 20:23
add a comment |
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1 Answer
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1 Answer
1
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oldest
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active
oldest
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active
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votes
It sounds like what you call soup is more of a stew. No soup I've ever had/made has lost all its liquid to sitting. Try adding a considerable amount of stock to what you're doing.
answered Feb 20 at 1:13
George MGeorge M
1,108110
If you cook pasta or rice to a nice texture, and then put them into a soup or stew and store it, they are going to soak up more liquid, reducing the broth volume and getting mushy, themselves. More of an issue for grains than noodles, usually. Haven't had the problem with wild rice as much as regular rice. I keep my rice separate, and heat it up separately and at serving time.
– PoloHoleSet
Feb 20 at 16:59
Rice will absorb some more stock and get softer yes, but ALL the stock? No way
– George M
Feb 20 at 17:44
Depends on how much rice, I'd imagine. If I already have a high percentage of meat and vegetables to broth, a good amount of rice can make that into more of a stew, for sure.
– PoloHoleSet
Feb 20 at 20:23
add a comment |
It sounds like what you call soup is more of a stew. No soup I've ever had/made has lost all its liquid to sitting. Try adding a considerable amount of stock to what you're doing.
answered Feb 20 at 1:13
George MGeorge M
1,108110
If you cook pasta or rice to a nice texture, and then put them into a soup or stew and store it, they are going to soak up more liquid, reducing the broth volume and getting mushy, themselves. More of an issue for grains than noodles, usually. Haven't had the problem with wild rice as much as regular rice. I keep my rice separate, and heat it up separately and at serving time.
– PoloHoleSet
Feb 20 at 16:59
Rice will absorb some more stock and get softer yes, but ALL the stock? No way
– George M
Feb 20 at 17:44
Depends on how much rice, I'd imagine. If I already have a high percentage of meat and vegetables to broth, a good amount of rice can make that into more of a stew, for sure.
– PoloHoleSet
Feb 20 at 20:23
add a comment |
It sounds like what you call soup is more of a stew. No soup I've ever had/made has lost all its liquid to sitting. Try adding a considerable amount of stock to what you're doing.
answered Feb 20 at 1:13
George MGeorge M
1,108110
It sounds like what you call soup is more of a stew. No soup I've ever had/made has lost all its liquid to sitting. Try adding a considerable amount of stock to what you're doing.
answered Feb 20 at 1:13
George MGeorge M
1,108110
answered Feb 20 at 1:13
George MGeorge M
1,108110
answered Feb 20 at 1:13
George MGeorge M
1,108110
answered Feb 20 at 1:13
George MGeorge M
1,108110
1,108110
If you cook pasta or rice to a nice texture, and then put them into a soup or stew and store it, they are going to soak up more liquid, reducing the broth volume and getting mushy, themselves. More of an issue for grains than noodles, usually. Haven't had the problem with wild rice as much as regular rice. I keep my rice separate, and heat it up separately and at serving time.
– PoloHoleSet
Feb 20 at 16:59
Rice will absorb some more stock and get softer yes, but ALL the stock? No way
– George M
Feb 20 at 17:44
Depends on how much rice, I'd imagine. If I already have a high percentage of meat and vegetables to broth, a good amount of rice can make that into more of a stew, for sure.
– PoloHoleSet
Feb 20 at 20:23
add a comment |
If you cook pasta or rice to a nice texture, and then put them into a soup or stew and store it, they are going to soak up more liquid, reducing the broth volume and getting mushy, themselves. More of an issue for grains than noodles, usually. Haven't had the problem with wild rice as much as regular rice. I keep my rice separate, and heat it up separately and at serving time.
– PoloHoleSet
Feb 20 at 16:59
Rice will absorb some more stock and get softer yes, but ALL the stock? No way
– George M
Feb 20 at 17:44
Depends on how much rice, I'd imagine. If I already have a high percentage of meat and vegetables to broth, a good amount of rice can make that into more of a stew, for sure.
– PoloHoleSet
Feb 20 at 20:23
If you cook pasta or rice to a nice texture, and then put them into a soup or stew and store it, they are going to soak up more liquid, reducing the broth volume and getting mushy, themselves. More of an issue for grains than noodles, usually. Haven't had the problem with wild rice as much as regular rice. I keep my rice separate, and heat it up separately and at serving time.
– PoloHoleSet
Feb 20 at 16:59
If you cook pasta or rice to a nice texture, and then put them into a soup or stew and store it, they are going to soak up more liquid, reducing the broth volume and getting mushy, themselves. More of an issue for grains than noodles, usually. Haven't had the problem with wild rice as much as regular rice. I keep my rice separate, and heat it up separately and at serving time.
– PoloHoleSet
Feb 20 at 16:59
Rice will absorb some more stock and get softer yes, but ALL the stock? No way
– George M
Feb 20 at 17:44
Rice will absorb some more stock and get softer yes, but ALL the stock? No way
– George M
Feb 20 at 17:44
Depends on how much rice, I'd imagine. If I already have a high percentage of meat and vegetables to broth, a good amount of rice can make that into more of a stew, for sure.
– PoloHoleSet
Feb 20 at 20:23
Depends on how much rice, I'd imagine. If I already have a high percentage of meat and vegetables to broth, a good amount of rice can make that into more of a stew, for sure.
– PoloHoleSet
Feb 20 at 20:23
add a comment |
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related : cooking.stackexchange.com/q/20858/67
– Joe
Feb 15 at 16:42