Rice with soup is a beautiful combination of textures and flavors. Can you add any type of rice to your soup? What is the best kind of rice for soup?
The best rice for soup is long-grain rice like basmati, jasmine, or wild rice. These types of rice stay firm and fluffy in soup. Short-grain rice turns mushy and creates a clumpy texture.
What Rice Holds Up In Soup?
Long-grain rice like basmati or jasmine rice is best for soup. Both short and medium-grain rice get mushy. Brown rice also holds up well in soup but takes longer to cook. It also needs more broth than white rice.
Any of these types of rice make an excellent addition to soup:
- White– a classic choice and a cheap way to bulk up your dish
- Brown– takes longer to cook but is very filling
- Wild– takes longer to cook but adds color and an earthy flavor to your soup
- Basmati– the grains remain distinct and fluffy
- Jasmine– holds up well and is especially good with seafood and veggies
Even though some rice creates a better texture than others, add the type of rice you enjoy eating or have in your pantry. There’s no right or wrong answer.
Best Rice For Veggie Soup
I enjoy basmati or brown rice in my veggie soup. I love basmati rice for its unique floral flavor. It stays firm and compliments the textures of the vegetables. It pairs well with any type of broth.
Best Rice For Chicken Soup
Chicken and wild rice is a classic combination. I enjoy adding wild rice to my chicken soup, though sometimes I add brown rice if I have that in my pantry. I usually cook my wild rice in my rice cooker since I find that’s the easiest way to cook rice.
Is It Good To Put Rice In Soup?
Yes, rice makes an excellent addition to most soups. You can choose to cook your rice directly in your soup or cook it on the side. My favorite way is to add cooked rice to my soup bowl rather than cook rice in my soup pot.
When I cook rice in my soup and store it for leftovers, I find it soaks up too much liquid and ends up mushy. I prefer to cook rice on the side and add it to my bowl as I enjoy my soup. But, if you prefer, cook rice directly in your soup.
Frequently Asked Questions
When Should I Add Rice To Soup?
If you use cooked rice, add it about 15 minutes before the soup is done. Add as much rice as you want and stir well to combine. A good ratio is one cup of cooked rice to one quart of soup. But, add more or less rice depending on your preferences. Before eating, taste the soup to ensure the rice is warm.
If you prefer to add uncooked rice, add it 30-45 minutes before your soup finishes cooking. Brown rice takes 45 minutes to cook, while white rice takes 25-30 minutes.
Should I Add Extra Liquid With My Rice?
Make sure the recipe accounts for liquid. If your recipe already calls for rice, it should instruct you to add all the liquid you need.
If your recipe doesn’t initially include rice, add at least 2 cups of extra liquid. Add the extra water or broth as you add the amount of liquid called for in the recipe.
For example, your recipe calls for four cups of broth but no rice. Add six cups of broth instead so that all the broth heats up. Then, add your uncooked rice 30-45 minutes before your soup is done.
How Do You Keep Rice From Getting Mushy In Soup?
Keeping rice from getting mushy is tricky. The longer rice sits in soup, the more broth it absorbs, making it mushy. If you want to store your soup for leftovers, I strongly recommend cooking your rice and soup separately. Store them separately in the fridge.
When you’d like to eat leftovers, pour the soup into a saucepan and add a few spoonfuls of leftover rice. Bring your pot to a boil until heated through.
If you know you’ll eat all your soup and rice in one sitting, cook them together. You’ll have fewer dishes to wash!
Rice is a great way to add more volume to your soup. It’s an inexpensive way to make servings stretch. Use long-grain rice that keeps its firm texture for best results. But any type of rice works well, so use what you have in your pantry.