CookEat Recipe
Cream of Rice, Japonaise
A strained chicken and rice cream soup with curry and small tapioca pearls.
Method
Steps
Step 1
Wash the six ounces raw rice well and put it in a saucepan with the three sliced leeks, one medium sliced onion, two parsley branches, one chervil branch, one clove and one bay leaf. Add two quarts water, one teaspoon salt, one pound raw chicken and the half pound raw veal bones. Bring to a gentle boil and cook for one and a half hours, checking that the chicken reaches 165°F throughout before straining.
Step 2
Remove the bay leaf and hard bones. Press the cooked soup through a sieve, then pass it through a fine conical strainer into a clean saucepan, leaving bones and coarse residue behind. Keep hot while preparing the tapioca.
Step 3
Bring the separate one quart water to a boil with the remaining one teaspoon salt. Add the two ounces plain dry small tapioca pearls and boil for forty minutes, stirring at the bottom occasionally, continuing as needed until fully tender and translucent. Drain on a sieve, rinse under clean cold running water until they no longer stick together and drain well. Add all the drained pearls to the hot strained soup.
Step 4
Mix the one teaspoon curry powder with the separate one teaspoon cream and stir into the soup. Add the two gills milk, two gills cream, half ounce butter, one saltspoon cayenne and one saltspoon grated nutmeg. Mix well until the soup boils, skim the surface, pour into a hot tureen and serve.
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