rice soup

A simple, creamy, wild rice soup made in the slow cooker and topped with roasted mushrooms.

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

dry wild rice

onion,

carrots, chopped

low-sodium veggie or chicken broth

dry white wine

thyme + 3 thyme sprigs

bay leaves

paprika

red pepper flakes

milk

kosher salt and pepper

mushrooms,

garlic,

(8 tablespoons) butter

lemon

1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours.&nbsp;2. During the last 30 minutes of cooking,&nbsp;stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.3. About an hour before serving, preheat the oven to 425 degrees F.&nbsp;In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.&nbsp;4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.&nbsp;5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!

Ochazuke is an iconic Japanese rice and green tea recipe. Make it at home in a flash!

Ochazuke - お茶漬け

cooked, warm Japanese rice

green tea

salmon fillet,

nori seaweed

rice rice

sesame seeds

shungiku, mitsuba,

wasabi (optional)

Soy sauce (optional)

Sprinkle salt on both sides of the salmon filet and transfer to a cooking tray covered with parchment paper.

Turn the oven to broil and move the oven rack to the highest position. Broil the salmon for 10-12 minutes, until cooked through. Use a fork or chopsticks to break the salmon into small flakes.

Put the rice in a bowl and pour enough green tea to cover 3/4 of the rice.

Add all the toppings and serve immediately. 

Simple and easy homemade Japanese rice porridge recipe. All you need is water and rice. Garnish with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay.&nbsp;

Japanese Rice Porridge (Okayu)

rice

250 ml water ((1 cup + 2 tsp))

green onion/scallion ((chopped))

umeboshi (Japanese pickled plum)

white sesame seeds

nori seaweed (kizami nori)

salted salmon

mitsuba (Japanese parsley) ((for garnish))

Gather all the ingredients. I follow the 1 to 5 rice-to-water ratio for my Okayu recipe.

Rinse the rice in water, then drain. Repeat until the water runs clear.

Soak the rice in the pot for at least 30 minutes.

After 30 minutes, drain the water completely.

Then add 250 ml of water into the pot.

Cover the pot and bring to a boil over high heat.

When boiling, lower the heat to the stove’s lowest setting (make sure to use the right size of stove burner for your pot size). Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.

Cover the lid and simmer the rice for 30 minutes (Tip: With a good size pot and the lowest heat on the stove, the water should not boil over. If you cook with more water or your pot is smaller than my pot, you may want to cover the lid at a slight angle so the water doesn’t boil over). During this time, I never open the lid or mix the rice. (Tip: If you are worried, you can take a quick peek and make sure there’s enough water so the rice doesn’t burn the bottom of the pot. If necessary, you can stir the pot or add “hot” water. Otherwise, don’t touch the rice because you would end up breaking the nice shape of rice kernels.)

After 30 minutes, turn off the heat and let it steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add. I keep this recipe plain and simple. Serve into the individual rice bowls and garnish and put toppings of your choice.

Craving for a dish that is light yet comforting? This easy, homemade 0chazuke with green tea, steamed rice, and simple savory ingredients will hit the right spot.&nbsp;

Ochazuke

salmon ((or ½ fillet of salmon and pinch of salt))

tsp bubu arare (crispy puffed rice pallets)

tsp shredded nori seaweed (kizami nori)

¼ tsp toasted white sesame seeds

mitsuba (Japanese parsley) ((trefoil,

dashi (Japanese soup stock; click to learn more)

mirin

soy sauce

salt

green tea leaves

hot water ((see the tea package for appropriate temperature

½ tsp soy sauce ((optional))

Gather all the ingredients.

Preheat oven to 425ºF (218ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the salted salmon fillet (Shiojake) for 20-25 minutes until the skin and flesh are blistering and charred (Japanese salted salmon is always cooked till firm). If you’re using regular salmon, season the salmon with salt and set aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.

If you don’t have Bubu Arare, crush rice crackers into small pieces (you can also use a bag to crush it).

To Prepare Ingredients

Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small teapot.

Ochazuke with Tea: Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour it into the pot. Set aside for 1-2 minutes (follow the directions on your teabag).

To Prepare Dashi/Tea

Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top. Serve with tsukemono, such as Pickled Cucumber, as a part of the meal.

Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy!

Ochazuke with Tea: Pour the tea until it covers half of the rice and top with mitsuba and wasabi. Add soy sauce if you like.

To Serve

You can use cold rice and cold dashi or tea (I love mugicha or barley tea) in the summertime to enjoy a cool and refreshing version of Ochazuke.

For Summer Time

This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of good-for-you ingredients. Easy to make in one pot, totally dairy-free, gluten free, and vegan, this flavorful soup will be a welcomed dinner any night of the week.

Creamy Mushroom Vegetable Rice Soup

olive oil

onion

carrots (about 2 medium carrots)

celery (about 1 stalk)

garlic (minced)

Italian herb seasoning

cremini or button mushrooms (ends trimmed and sliced)

sea salt (plus more to taste)

white rice

vegetable broth

beans

water

baby spinach (roughly chopped)

lemon juice

black pepper (to taste)

 Add oil to a large Dutch oven or soup pot over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook until onion starts to get golden brown, about 2 minutes. Add garlic and Italian seasoning. Cook for 1 more minute.

Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has cooked off. About 5 minutes.

Season with 1 teaspoon of salt then stir in rice and vegetable broth. Scrape the bottom of the pot to release and brown bits stuck to the bottom.

Cover pot and bring to a simmer.  Lower heat to maintain simmer. Cook until rice is soft, about 15 minutes.

Meanwhile, add beans and 1 cup of water to a blender. Blend until smooth.

Once rice is cooked, remove lid and stir in bean puree.

Stir in spinach and cook until wilted. Add lemon juice and additional salt and pepper to taste.

Enjoy warm. Allow leftovers to cool completely before storing in fridge for up to 3 days.Note: As the soup sit, the rice will absorb more liquid so stir in the additional cup of water (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.

After indulgence of New Year feast during Japanese New Year celebration, Nanakusa Gayu (七草粥) or&nbsp;seven herb rice porridge is enjoyed on January 7 in Japan allowing our stomachs to recover. &nbsp;

Nanakusa Gayu (Seven Herb Rice Porridge)

Add ¼ cup (50 g) short-grain rice in a bowl and rinse under running water while gently rubbing the rice with hands. Repeat until the water runs clear and drain.

Put the rice back in a donabe (I used a small Japanese earthenware pot) or a heavy-bottomed pot, add 250 ml of water, and cover with a lid. Soak the rice for at least 30 minutes. Tip: With the heavy-bottomed pot like a donabe, the heat is distributed not as strongly/directly as a regular pot, so you can cook rice evenly.

Bring the rice to a boil over medium-high heat. You can open the lid to check during this time.

As soon as it&#039;s boiling, gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot. Then lower the heat to the stove’s lowest heat setting (make sure to use the right size of stove burner for your pot size), cover the lid, and simmer the rice for 25-30 minutes. During this time, don&#039;t open the lid or mix the rice (See Note).

After 25-30 minutes, turn off the heat and set aside for 10 minutes to let it steam. The rice should be soft and thickened.

To Make Rice Porridge

Add nanakusa (fresh or freeze-dried) and mix gently. Sprinkle salt to taste. Enjoy!

To Make Nanakusa Gayu

Thai Breakfast Rice Soup with Shrimp (Kao Tom Goong)

pork stock

garlic

¼ tsp white peppercorns

cilantro cilantro roots

shrimp,

Tbsp fish sauce

½ Tbsp soy sauce

jasmine rice

Fried garlic & oil (see instructions)

onion cilantro

cabbage

white pepper if needed

Pound white peppercorns until fine, then add garlic and cilantro stem/roots and pound until fine. Add half of this paste to your small pieces of shrimp and mix well. 

Saute the small pieces of shrimp in a pan with a little bit of oil just until it's cooked through. Deglaze the pan with some stock as needed and scrape any bits of herb stuck to the bottom. Remove from pan and set aside.

If using whole garnish shrimp, sear the whole shrimp over medium high heat until browned and cooked through, set aside. 

Bring the stock to a boil in a pot, add the other half of the herb paste and simmer for one minute.

Season with fish sauce and soy sauce, then taste and adjust seasoning.

When ready to serve, bring the broth to a boil then add the rice and the shrimp. Bring the soup back to a simmer, and immediately turn off the heat (if you let this simmer for a long time the rice will swell up and absorb too much stock). Serve immediately, if you let this sit, the rice will continue to absorb liquid. Ladle into a bowl, and top with all the condiments as desired. Enjoy!

Chop a head of garlic into small pieces and fry them in neutral-flavoured oil. Use just enough oil to cover the garlic.

Use very low heat to fry, keeping the bubbling gentle and stirring frequently, until golden and crispy.

Strain the garlic from the oil and keep the two separate. You can keep these in the fridge and add them to anything for extra garlic flavour!

To make fried garlic and garlic oil

I LOVE this soup! Such a delicious dish and so easy to make. The recipe is very easy to follow.

I wanted to point out that the "jump to video" link doesn't work. The video isn't imbedded on this page (I'm not sure if it's supposed to be or not, but it would be nice if it were). Also, when you click the "jump to video" link, the link it takes you to on this page just goes to your YouTube channel, it doesn't go to the actual video. It would be really nice if you added a link to the specific video.

Thank you for this simple recipe! I crave this often. I used to be able to have it shipped to me from Thailand  (the instant packets), but for years now the US has stopped allowing it into the country. I don't know why. Question: some ingredients seem to be missing from the way I usually eat it. Perhaps the way I eat it isn't authentic? Anyway, I typically put chili garlic sauce, cilantro, Thai chilies in vinegar, a little sugar, fish sauce, lots of fresh ginger, and a soft-boiled egg. Am I thinking of a different recipe?

https://content.jwplatform.com/videos/C5EdPrao.mp4

Thai Breakfast Rice Soup Recipe Kao Tom Thai Recipes ข้าวต้มกุ้ง.mp4

Comforting stuffed peppers soup that features all the ingredients of the classic dish and very easy to make. Use homemade broth for even more flavor.

Stuffed Pepper Soup

green bell pepper*

yellow bell pepper*

tomato

beef (85/15 recommended)

beef stock

tomato paste

oregano

basil

garlic powder

1/4-1/2 tsp black pepper

Jasmine rice**

Dice all the vegetables first and set the aside.

Preheat a Dutch oven over medium heat and add olive oil.

Add diced onions and bell peppers and cook until they start to soften. Mix it diced tomato and cook for a few more minutes.

Move vegetables over to the sides and add ground beef to the center of the pan. Break it apart, cover the pot with a lid, and cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies. Close the lid and keep cooking until the beef is mostly done. Make sure to break up as many clumps as you can.

Mix in tomato taste and then, pour in beef stock.

Season with oregano, basil, garlic powder, salt, and pepper, mix well and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.

Mix in rice, close the lid back up and cook until rice is done.

Serve right away.

If you don&#039;t plan to eat all of the soup right away, you can cook rice separately and add some to individual soup servings. Cook the rice in salted water according to the package instructions and add it to each bowl of soup as needed.

Store cooked rice separately from the soup. Make sure to keep it refrigerated in an air-tight food storage container.

Alternate option:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1672759153/tnt5u99wb8vrlv9x9r4a.mp4

This stuffed peppers soup recipe is made with a variety of fresh ingredients including ground beef, fresh vegetables, and rice. Make this tonight for a comfort food version of the classic dish!

Stuffed Pepper Soup!

A classic Thai breakfast is khao tom, or rice soup. Comforting and satisfying, it's the perfect way to start the day. Once components are prepped in advance, the soup comes together in just a few minutes. This version uses shrimp, but chicken can be used instead.

Thai Breakfast Rice Soup with Shrimp (Khao Tom Goong)

Fried garlic & garlic oil

Chinese preserved cabbage (tang chai)

When ready to serve, bring the broth to a boil over high heat then add the rice and the shrimp. Bring the soup back to a simmer, and immediately turn off the heat (if you let this simmer for a long time the rice will swell up and absorb too much stock).

Serve immediately, if you let this sit, the rice will continue to absorb liquid. Ladle into a bowl, and top with all the condiments as desired. Enjoy!

love it, very much reminds me of my Thailand holidays!

You are great (don't let it go to your head), I have followed your skill and craft for many a Sangkran.  I travel to Thailand just to cook, and love it (just got back from Chiangmai is wonderful, and Bangkok is full of smog.  Put me on your cook book list as soon as it is ready to come out and I will have a happy smile.

Wai to ya 555

Jeem

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681224100/iC5EdPrao.mp4

Another Thai breakfast video! You can think of this as the Thai sister of congee which is of Chinese origin. Instead of being porridge-like, it's more of a soup. Jasmine rice is added to flavourful broth, and it's one of the most comforting dishes. It's a great breakfast in the winter too!

Thai Breakfast Rice Soup Recipe  Kao Tom    Thai Recipes ข้าวต้มกุ้ง.mp4

Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

Miso chicken & rice soup

chicken stock

chicken breasts

long grain rice

Chanteney carrots

tbsp miso paste

spring onions

Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.

Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.

Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

Leeks are available from autumn until spring. Though this soup could be made at any time, it’s one I like to make in early spring. Rainy spring days really call for a bowl of creamy soup to cheer you up!

Top 13 rice soup recipes from across the web

The most viewed rice soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow Cooker Creamy Wild Rice Soup w...

Ochazuke - お茶漬け

Japanese Rice Porridge (Okayu)

Ochazuke

Creamy Mushroom Vegetable Rice Soup

Nanakusa Gayu (Seven Herb Rice Porr...

Thai Breakfast Rice Soup with Shrim...

Stuffed Pepper Soup

Thai Breakfast Rice Soup with Shrim...

Miso chicken & rice soup

Creamy Leek and Wild Rice Soup

Creamy Chicken Wild Rice Soup (Slow...

Minestra di Riso

Top 13 rice soup recipes from across the web

The most viewed rice soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Creamy Wild Rice Soup w...

Ochazuke - お茶漬け

Japanese Rice Porridge (Okayu)

Ochazuke

Creamy Mushroom Vegetable Rice Soup

Nanakusa Gayu (Seven Herb Rice Porr...

Thai Breakfast Rice Soup with Shrim...

Stuffed Pepper Soup

Thai Breakfast Rice Soup with Shrim...

Miso chicken & rice soup

Creamy Leek and Wild Rice Soup

Creamy Chicken Wild Rice Soup (Slow...

Minestra di Riso

The most viewed rice soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine