Rice Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare the clear Pot-Au-Feu or Consomme. When nearly done, add one half cupful of Rice, which has been thoroughly washed and dried. Cook for about twenty-five minutes longer, or until done, and se...
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Cooking tools:
- Stockpot
- Stove
- Measuring cup
- Colander
- Mixing bowl
- Kitchen towel
- Soup bowl
Ingredients
- ½ Cupful of Rice
- 3 Pints of Broth, or Consomme
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