Rice Cream Soup Recipe

soup bowls
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 Updated 19/01/2016

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A simple yet tasty soup thickened with ground rice and finished with a swirl of decadent cream.


  • 2 pints vegetable stock
  • 1 bay leaf
  • sprig of parsley and thyme
  • a little lemon rind
  • 3 tablespoons ground rice
  • 1/2 pint milk
  • 2 tablespoons butter
  • 1 egg yolk, lightly beaten
  • 1 teaspoon finely chopped parsley
  • seasoning
  • a little cream to garnish
(see measure conversions for more information on quantites)


  1. Put the stock in a saucepan.
  2. Add the bay leaf, parsley, thyme and lemon rind tied in a piece of muslin.
  3. Season to taste if necessary.
  4. Simmer for 1/2 hour.
  5. Remove the herbs.
  6. Mix the rice smoothly with the milk and pour into the stock.
  7. Melt the butter in a saucepan.
  8. Mix in the egg yolk, and stir 2 -3 tablespoons of the soup into this.
  9. Then pour it into the main saucepan.
  10. Add the chopped parsley and stir over slow heat for 5 minutes.
  11. Do not let it boil.
  12. Serve very hot and garnish with a swirl of cream.

Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: 4 portions


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