Broth with rice
6 servings
30 minutes
Rice broth is a traditional dish of Japanese cuisine, easy to prepare but with a deep flavor and warming effect. Historically, this broth was popular among samurai and workers, providing a nutritious and light lunch. Tender grains of rice soaked in the aroma of meat or chicken broth create a harmony of textures: the softness of the grain combined with the rich taste of hearty broth. Parsley adds freshness and a pleasant herbal note, making the dish more expressive. Rice broth is ideal for restoring strength after illness or during cold weather when one craves comfort and warmth. It is served as a standalone dish or as a base for more complex soups. In Japan, it symbolizes care and home comfort.
1
Rinse the rice well, place it in a pot with hot water, and let it boil for 3-5 minutes.
- Rice: 1 g
2
Then drain the water, rinse the rice again, strain it, and when the water drains, place it in boiling meat or chicken broth to cook for 20-25 minutes.
- Rice: 1 g
- Meat broth: 2.5 l
3
Pour the ready broth into bowls and sprinkle with chopped parsley.
- Parsley: to taste