Rice and Corn Soup
7 servings
30 minutes
Rice and corn soup is a harmony of textures and flavors inherited from Pan-Asian cuisine. Tender chicken meat combined with rich broth is highlighted by the sweetness of corn and the velvety softness of cream. The contrast of two types of rice—round and red—adds richness and depth to the flavor. This soup not only warms but also provides a sense of home comfort. Its history is rooted in the traditions of Asian cuisines, where balance between nutrition and sophistication is valued. Such a soup is perfect for both everyday lunch and special occasions when you want to enjoy something simple yet refined.
1
Boil chicken broth, take out the chicken and cut it into small pieces.
- Chicken broth: 1500 ml
- Onion: 1 piece
- Garlic: 1 head
2
Fry carrots with onion and a head of garlic in olive (or sunflower) oil.
- Carrot: 40 g
- Onion: 1 piece
- Garlic: 1 head
3
Put all ingredients except corn into the broth. Boil for 20 minutes.
- Short-grain (round) rice: 30 g
- Red rice: 30 g
- Paprika: 1 tablespoon
- Carrot: 40 g
- Cream 20% fat: 120 ml
- Condiments and seasonings: to taste
4
Add pieces of chicken and corn (drained) to the pot and simmer for 15 minutes.
- Canned sweetcorn: 1 jar
5
Add cream 3 minutes before it's ready.
- Cream 20% fat: 120 ml
