Add a little body to the whole thing.
—but I’m here to introduce you to a lesser known technique. And it’s one that is equal parts delicious, nutritious, and functional.
So what’s the trick to thickening on the quick? A handful of uncooked rice. 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 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. It’s a double whammy because you get that added rice-y flavor and bonus thickening, leaving you fuller and more satisfied.
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