reStore Food Blog – Rice Soup

June 6, 2011

Hi All! What’s cooking?

he he… well, in my house it  has been soup and lots of it.. I had this hankering for some soup but no mixie/grinder/food processor.. so what to do? Creativity is the daughter of necessity.. no?  so I racked my memory banks for some inspiration.. and voila.. Rice Soup..

bleh!! you say? another name for ‘kanji’ you think?.. well to be honest yes and no!!

What the memory banks yielded was the lunch dabba of a colleague from waayy back 90s.. She was of Cambodian origin.. used to bring something called Rice Soup for lunch.. a bit thicker than our kanji.. and it had some interesting bits added to it.  I looked in my fridge for interesting bits and found some possibilities..

So here is my adaptation.

Rice Soup 101

A handful of handpounded raw rice

1/3 of a handful of moon dal yellow

2 litres of water

salt to to taste

some chopped fresh coriander or basil

1 lime/lemon.. juicy

wash and clean the rice and moong dal and set to cook together on the stove top in a largish vessel of about 3 litres capacity or thereabouts.  Add a bit more water than ordinarily used to cook this quantity of rice and dal. Add the salt. Let cook, stirring often.  Stirring is important here as it releases the starch from the rice and makes it  ‘soupy’.  If you feel like it give it an odd mash here and there.  Once the rice -dal mixture is almost cooked add about a litre of water and cook in the lowest flame you have available. Stir occasionally. This should take about 3o mins or so.. Check if you like the consistency and that the liquid is almost opaque.  Add more water if it is too thick.. or let sit on the stove if too thin. (this depends on the starchiness of the rice.. go with your experience)

When you are ready to serve, chop up the herb of choice .. very fine.. and put some  in the bottom of each serving bowl

top up with the hot soup and squeeze some lime/lemon juice into each bowl and serve.

For those who like it spicy.. Try this

– in a mortar and pestle add one pod of garlic/shallot, a piece of ginger, some chopped green or ripe chillie  and  a pinch of salt and mash it together roughly.  Serve this along with the soup.

I found this soup very restorative and fresh..

Lemme know how you liked it..

Gayatri

  1. One Response to “reStore Food Blog – Rice Soup”

  2. Grind the chopped mango pieces with green chillies, red chillies, asafoetida, salt and jaggery into a smooth paste.

    By basmati rice on Jun 10, 2011

Post a Comment