Rice makes an excellent ingredient for soup. It gives the soup extra body and flavor as well as making it hardier. As my mother would say, it makes the soup “stick to your ribs.” And what she meant by “stick to your ribs” is that adding rice to chicken soup makes the soup more filling and satisfies your appetite for a longer period of time.
When to add rice to soup is a common question and one that I figured out by watching my mother cook as well as through trial and error.
Uncooked rice should be added between 15 and 45 minutes before the soup is done, depending on the type of rice being used. Add white rice 20 minutes and brown rice about 45 minutes before the end of the cooking process. Cooked or instant rice should be added at the very end of the cooking process.
When to add rice to soup:
| Type | When to Add to Soup |
|---|---|
| White Rice | 20 minutes before the end of the cooking process |
| Jasmine Rice | 15 minutes before the end of the cooking process |
| Basmati Rice | 15 minutes before the end of the cooking process |
| Brown Rice | 45 minutes before the end of the cooking process |
| Cooked Rice | Add near the end of the cooking process |
While this gives you a good general idea, the best time to add rice to soup depends on several things: (1) whether the rice is cooked or uncooked, (2) what kind of rice you are adding, and (3) how you are cooking the soup.
The next three sections discuss three different methods of cooking soup, and the different kinds of rice that can be used in cooking chicken and rice soup by each method, and how to use both cooked and uncooked rice in each one.
When Cooking Soup on the Stovetop:
- Cooked rice should be added to the hot soup at the very end of the cooking process. Just allow enough time for the rice to heat through.
- Instant rice should also be added at the very end of the cooking process. You only need to allow 5 minutes for the instant rice to be fully cooked.
- Uncooked white rice, which cooks in 20 minutes, should be added 20 minutes before the soup is done.
- Uncooked basmati and jasmine rice usually cook in 15 minutes and should be added 15 minutes before the soup is done.
- Uncooked brown rice takes about 45 minutes to cook and should be added 45 minutes before the soup has finished cooking.
Be sure to stir well as you are adding the rice, no matter whether it is cooked or uncooked or which kind of rice you are using.
Related Is Rice a Good Survival Food? | How Much to Store per Person.
When Cooking Soup in an Instant Pot:
- Cooked rice should be added as soon as the instant pot is opened after cooking the chicken and vegetables and should be allowed to sit in the hot broth for at least 5 minutes or long enough for the rice to heat through.
- Instant rice should be added as soon as the instant pot is opened and should be allowed to sit in the hot broth for at least 5 minutes before serving to allow the instant rice to cook.
- To use uncooked white rice, follow these steps:
-Set the instant pot on saute and cook the chicken, vegetables, and seasonings until they begin to brown.
-Add the rice and the liquid to the instant pot when the other ingredients have been sauteed and stir well after each addition.
-Close the lid, begin the cooking process on high pressure, and set the timer to cook the soup for 4 minutes.
-Allow the instant pot to cool down for at least 10 minutes before pressing the quick-release button and opening the lid.
- Basmati or jasmine rice should be cooked separately and added to the soup after it has finished cooking to avoid rice that is overcooked and mushy.
- To use uncooked brown rice, follow these steps:
-Set the instant pot on saute and cook the chicken, vegetables, and seasonings until they begin to brown.
-Add the rice and the liquid to the instant pot when the other ingredients have been sauteed and stir well after each addition.
-Close the lid, begin the cooking process on high pressure, and set the timer to cook the soup for 13 minutes.
-Allow the instant pot to cool down for at least 10 minutes before pressing the quick-release button and opening the lid.
When Cooking Soup in a Slow Cooker:
- Cooked rice should be added to the soup in the slow cooker about 10 minutes before the soup is served to allow time for the rice to heat all the way through.
- Instant rice should be added 5 to 10 minutes before the hot soup is served to allow it to cook completely.
- Uncooked white rice should be added to the slow cooker one hour before the soup will be done. If cooking on high for 4 hours, add the rinsed white rice after 3 hours of cooking time and allow it to cook for 1 more hour. If cooking on low for 6 hours, add the rice after 5 hours.
- Uncooked basmati or jasmine rice should be soaked for 30 minutes, drained, and added to the soup in the slow cooker on the low setting 1 and ½ hours before the end of the cooking time.
- Uncooked brown rice should be rinsed well and cooked along with the chicken and vegetables during the entire time that it takes for the chicken to cook. On its own, it takes 2 to 4 hours to cook brown rice in a slow cooker on the high setting, depending on the type of slow cooker that you use.
Should Rice Be Rinsed Before Adding It to Soup?
The same rules for rinsing rice apply whether the rice is being cooked on its own or whether it is being added to soup.
Uncooked white rice, basmati rice, and brown rice all should be rinsed well before adding them to soup to rinse out the extra starch that could make the rice sticky and gummy.
Jasmine rice and instant rice should not be rinsed before cooking.
The best way to rinse rice is:
- In a bowl, combine the rice with enough water to cover.
- Use your hand or a spoon to swirl the rice in the water.
- Strain the rice through a colander or strainer when the water turns cloudy.
- Repeat steps 1 through 3 until the water is clear.
- Let the rice sit for 30 minutes in the bowl of water.
- Repeat the rinse process, steps 1 through 4.
- After rinsing, cook the rice by following the package directions..
Can You Add Uncooked Rice to Canned Soup?
Yes, you can add uncooked rice to canned soup. However, one important thing to consider when adding uncooked rice to canned soup is that rice soaks up a lot of liquid when you cook it. Most types of rice require 2 to 2&½ cups of water or other liquid for each cup of rice. So, if adding uncooked rice to canned soup, you will probably need to add extra liquid to avoid having soup that is too dry and has the consistency of a casserole rather than that of soup.
If you decide to cook the rice separately and add the cooked rice to canned soup, it is better prepared right before it is served rather than preparing it ahead of time and reheating it before you serve it. If you add the rice too early, it will continue to cook and become overcooked and mushy.
Should I Precook the Chicken for Chicken and Rice Soup?
There are several different ways to cook the chicken for chicken and rice or chicken noodle soup. Here are a few of those ways:
Method #1: If you are cooking bone-in chicken with the skin intact to make soup, the best way to cook the chicken is to follow these steps:
- Cover the chicken with water in a saucepan or Dutch oven.
- Add seasonings and vegetables for flavor.
- Bring it to a boil over high heat on the stovetop, reduce heat, cover, and simmer until the chicken is done.
- Remove the chicken from the broth, cool, and debone the chicken.
- Discard the skin and bones, and cut the chicken into bite-size pieces.
- Let the broth cool, refrigerate for several hours or overnight, and then skim the fat off the top of the broth.
- The chicken and the broth are now ready to cook with the vegetables and rice or noodles to make the soup.
Method #2: If you are cooking boneless chicken pieces for the soup, you can cook the chicken pieces whole in broth or water along with the vegetables, add the rice or noodles when appropriate, and cut the chicken into bite-size pieces when done and add the chicken back to the soup.
Method #3: If using boneless chicken pieces for the soup, you can cut the raw chicken into bite-size pieces, cover them with water or broth in the pot you are using, add vegetables, seasonings, and rice or noodles when appropriate, and cook all the ingredients together.
Method #4: Use packaged or canned broth or previously-made homemade broth and cook them together with seasonings and rice or noodles. When the soup is done, add shredded rotisserie chicken, heat it, and your soup is ready to serve.
How Long Does Chicken and Rice Soup Last in the Refrigerator?
Homemade chicken and rice soup will last at least 4, possibly 5, days in the refrigerator. For the best flavor and texture, however, use the soup by day 3.
To maximize the length of time, the soup will last in the refrigerator, stored in a covered airtight container that will prevent cross-contamination with other foods in the refrigerator.
Can You Freeze Chicken and Rice Soup?
Even though soups are a great thing to keep on hand in the freezer, soups made with such ingredients as pasta, rice, and potatoes do not freeze well and can end up mushy after being frozen, thawed, and heated.
The best thing to do is to make extra chicken and broth when making soup so that you can freeze part of the chicken and broth, then all you have to do is thaw them, add the rice or other ingredients, and in just a few minutes you have fresh homemade soup without all the fuss.
Be sure to label anything you freeze with the contents and the date frozen. I occasionally get busy and don’t label what I put up, thinking I’ll know what it is. But the truth is that I usually don’t remember, and it is often hard to tell what something is when it is frozen.
How Can You Freeze Soup to Avoid Freezer Burn?
To avoid freezer burn, no matter what kind of food you are freezing, be sure to use the right containers. Here are two of the best options for freezing soup:
The best way to freeze soup is by storing it in reusable freezer-safe (Amazon Recommendation) containers like these that are not only stackable and airtight but are also dishwasher-safe.
Another good way to freeze soup that will maximize storage space in your freezer, try these freezer bags from Ziploc that are easy to open and close and have an expandable bottom for easy filling. But, the best feature is that they can be flattened and stacked easily to save space in your freezer.
Final Thoughts
So, no matter how much time you have for making soup, what kind of equipment you have in your kitchen, and the ingredients you have on hand, I’m sure you can find an option in this article that will provide the information you need to make that perfect batch of chicken and rice soup the next time you are in the mood for a hearty and delicious pot of soup!
Thanks for stopping by!
Jelly Grandma
For more, don’t miss Do You Cover Rice When Cooking? (I Tested Both Methods).
Anne James
Hi, I’m Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. You can find me on YouTube as well! Just click the link at the bottom of your page.
I hope your visit here has been a sweet one.
FAQs
Do you add cooked or uncooked rice to soup? ›
Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!
How do you add rice to soup without getting soggy? ›Be sure to wait until the soup is cooled before adding the rice; this will minimize the amount of broth the rice soaks up as it sits. If it's at all warm, the rice will continue to cook as it cools. Or, you can precook the rice for 10 minutes, store it separately from the soup, and add it to the soup as it's reheating.
How do you keep rice from swelling in soup? ›If you are ever inclined to make a soup with rice, resist the urge and ignore directions that tell you to add the rice to the broth. Cook the rice separately and warm the grains gently in the microwave right before serving. Spoon the rice into the soup bowl and then ladle the prepared soup around it.
How to cook undercooked rice in soup? ›Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on. Be patient. Don't raise the temperature to rush the rice—that'll just put you right back where you started.
Can I use cooked rice to thicken soup? ›That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.
Do you bring rice to boil then simmer? ›Once you bring your water to a boil, and season it with salt and perhaps a bit of butter, you'll add your rice and allow the water to just return to a boil. Then you'll quickly reduce the heat, cover the pot, and keep the water and rice at a simmer, which basically means just below the boiling point.
Why does rice get mushy in soup? ›Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.
Do you simmer rice covered or uncovered? ›Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!
Can you reheat soup with rice in it? ›Let the soup simmer for 15 or 20 minutes, then add leftover cooked rice before serving and let heat for one more minute before serving.
Does rice water thicken soup? ›Rice water is basically the water that you used to rinse the rice. Due to its starch component, it is often used as a natural thickener in stews or other dishes. It also adds depth to the flavor of the dish. Not only as a thickener, rice water also helps get rid of fish odor.
What rice is best for soup? ›
All types of rice are great in soup. For this particular recipe, we prefer long grain, medium, short grain, or jasmine rice – basically, any white rice is ideal. I typically use long grain white rice because I always have a tub of it on hand. For wild rice, we recommend this Panera copycat Chicken Wild Rice Soup.
Does it matter if rice is slightly undercooked? ›Improperly handled or undercooked rice is a frequent cause of food poisoning. What happens if you eat raw or undercooked rice that's contaminated? In short, you will get food poisoning.
Is it OK to eat slightly undercooked rice? ›Consuming raw or undercooked rice can increase your risk of food poisoning. This is because rice can harbor harmful bacteria, such as Bacillus cereus (B. cereus).
How much rice to add to thicken soup? ›We've found that all you need is ⅓ cup of rice added along with the broth or water in your soup recipe. Another advantage of using rice to thicken soup is that it doesn't overpower the other ingredients.
How can I make my soup thicker and creamy? ›- Blend all or part of it. ...
- Add cream or yogurt. ...
- Add flour or cornflour. ...
- Use a butter and flour paste. ...
- Blend in bread. ...
- Add lentils or rice. ...
- 5 of the best soup recipes to try next:
Cook It Longer
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
Finally, Cho uses the “10-5-5 rule.” That means bringing the rice to medium-high heat for 10 minutes, followed by low heat for 5 minutes, then he turns the heat off to let the rice steam for 5 minutes. And your perfect rice is complete!
What is the 10 5 5 rice method? ›- Let the rice come to a boil.
- 10 minutes medium-high heat, closed.
- 5 minutes medium-low heat, closed.
- 5 minutes off heat and keep closed to steam.
Rinsing the rice removes any debris, and most importantly, it removes the surface starch that otherwise causes the rice to clump together or get gummy as it cooks. You can use a bowl or a strainer to rinse your rice. The method isn't as important as simply doing it.
How much water do I need for 2 cups of rice? ›Memorize this ratio and you'll know how to cook a perfect pot every time! The rice to water ratio is to use 1 ½ cups water for every 1 cup white rice. Simply multiply the cups of rice by 1.5 to find the water quantity. If you're making 2 cups rice, use 3 cups water.
Do you add rice to cold or boiling water? ›
Always cook rice from cold water rather than hot and then bring up to heat on the stove. Once the water is boiling, pop the lid on and turn the temperature down to simmer to cook the rice gently.
How do you know when to simmer rice? ›Directions. Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time).
How long does rice need to simmer? ›Once boiling, lower heat to a simmer and cover. Ensure it's simmering and not boiling or the rice can cook too quickly. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on size and freshness of rice). Drain off any excess water if there is any (there shouldn't be).
How do you prevent Bacillus cereus in rice? ›To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63° C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking.
What is fried rice syndrome? ›One of the most common bacteria found in fried rice is Bacillus cereus. It is a spore-forming bacterium also commonly found in soil and the environment. Upon contamination, these bacteria can grow in the food and produce toxins that can cause food poisoning – this is known as the “fried rice syndrome”.
How do you reheat rice without it getting mushy? ›Distribute rice in an even layer. Splash some water or broth over the top (about 2 Tbsp per cup of rice) and cover the plate with a damp paper towel or napkin. Heat for short time intervals (30 to 20 seconds), fluff, and repeat for about 2 minutes or until heated through.
What do Chinese restaurants use to thicken soup? ›Though it's virtually flavorless, cornstarch is easily one of the most vital ingredients in a Chinese kitchen, with multiple uses, including thickening sauces, gravies, and soups.
What is the best thickener for soup? ›Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.
Why do we wash rice 3 times? ›Rinsing rice removes dirt, dust, debris, chemicals, and bugs—in short, you're getting rid of the types of things you probably don't want to eat in your finished rice dish.
What kind of rice doesn't get mushy? ›A short- to medium-grain Spanish rice also called Valencia rice. It's prized for its tender bite and ability to absorb a large amount of liquid—and flavor—without losing its shape or going mushy.
Will soup thicken as it simmers? ›
Allowing your soup to simmer can help it thicken, since it will help some of the liquid evaporate away. This will work better if you've added a thickening agent, such as cornstarch.
What kind of rice does Panera use? ›Our Warm Grain Bowls are bowls full of hearty quinoa and long grain rice.
Can you partially cook rice and finish it later? ›The main reason to learn parboiling rice to be able to enjoy rice dishes with a variety of ingredients. When we cook the rice partway, we can then layer in a variety of ingredients, returning the pot to the stove, finishing the cooking process resulting in elegant mixed rice dishes or polo.
How do you fix undercooked rice quickly? ›- Add Water (If Dried Out) Adding extra water is the best solution if you're cooking in a rice cooker or a pot. ...
- Cook Over Low Heat. Always cook undercooked rice over low heat with the lid on. ...
- Microwave It. ...
- Cook In The Oven.
If you have the heat too high, the water will evaporate quicker than the rice can cook. If there isn't enough water, then your rice will end up dry and crunchy. In addition to that, if you don't cook rice long enough, it will be soft on the outside and hard on the inside.
What happens if I eat half cooked rice? ›It is not recommended to eat undercooked rice as it may pose a health risk. Rice can contain harmful bacteria, such as Bacillus cereus, that can cause food poisoning if the rice is not cooked properly. Symptoms of food poisoning from undercooked rice can include nausea, vomiting, abdominal cramps, and diarrhea.
Why do people eat raw rice? ›What you're experiencing might be a condition called “Pica” which is the craving for unusual or non nutritive food substances. Pica is almost always a symptom of Iron Deficiency. So the real solution would be to treat the iron deficiency first.
Why does my stomach hurt after eating rice? ›Rice masses remove mucus from the stomach and duodenum as the sticky starch binds the sticky mucus, weakening the defense against acid and pepsin which may in turn cause heartburn and ulcer.
Can I add uncooked rice to cooked rice? ›...
Basics of Cooking Rice.
| 1 Cup Uncooked Rice | Liquid | Cooking Time |
|---|---|---|
| Medium or short grain rice | 1 ½ cups | 15 minutes |
| Brown rice | 2 to 2 ½ cups | 45 to 50 minutes |
This bacterium is often found in rice and rice-based products. Improperly handled or undercooked rice is a frequent cause of food poisoning. What happens if you eat raw or undercooked rice that's contaminated? In short, you will get food poisoning.
What happens if you cook raw rice? ›
Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. The spores can survive when rice is cooked. If rice is left standing at room temperature, the spores can grow into bacteria.
How do you use uncooked rice? ›- Save Your Phone! 1/13. ...
- Unstick Salt. 2/13. ...
- Prebake a Pie Crust. 3/13. ...
- Make an Ice Pack or Heating Pad. 4/13. ...
- Clean Your Coffee Grinder. 5/13. ...
- Scrub Out a Vase. 6/13. ...
- Prevent Rust on Your Tools. 7/13. ...
- Ripen Fruit. 8/13.
Using the 1-2-1 method (1 cup rice, 2 cups of water, 1 teaspoon salt), 2 cups of dry rice prepared with 4 cups of water will yield 4 cups of cooked rice.
Does 1 cup of uncooked rice make 2 cups of cooked rice? ›1 cup of dry rice serves about 2-3 people depending on what it is going to be saved with. 1 cup of white rice makes about 2 cups of cooked rice. So if you need 1 cup of cooked rice per person and you have more than just 2 people make extra rice in a bigger pot.
How much uncooked rice equals 3 cups cooked? ›One cup of uncooked rice will yield approximately three cups cooked.
What happens if you don't Soak rice before cooking? ›If the grains aren't washed before cooking, this residual starch will gelatinize in the hot cooking water and make the cooked grains of rice stick to each other. In some instances, such as sticky rice varieties like glutinous rice and arborio rice, this can lead to a very gummy texture.
Why should rice not be washed before cooking? ›That friction creates the starchy dust that coats the rice, and it's that starch that is responsible for the grains clumping together and sometimes giving the finished pot a gummy texture. Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.
Why is my rice mushy and crunchy? ›If the heat is too high, the water evaporates before the rice has a chance to fully cook. If you don't add enough water, the rice ends up dry and crunchy. And if you don't cook the rice long enough, it gets soft on the outside but doesn't cook through.
Why is my rice mushy? ›What Causes Mushy Rice? Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.
Why do you boil water before adding rice? ›Bring the water to a boil, then immediately cover the pot and reduce the heat to low. This action traps steam inside and lowers the heat intensity so the rice can gradually absorb the liquid. This cooking process takes about 15 to 20 minutes for white rice; adjust the time according to the type.
How much uncooked rice should I use? ›
It depends on the recipe really, whether it is a side dish or part of a dish with lots of other ingredients such as paella. As a general guide we recommend 50-75g of uncooked rice per person.