Lastly, I let the soup simmer on low heat for about 20-25 minutes, stirring occasionally. I like to check for seasoning about halfway through. The smell is often intoxicating, so keep an eye on it! Once the rice is tender and the soup thickens, I serve it hot and add a sprinkle of fresh parsley for that extra touch.
Pro Tips for Best Results
I tested this recipe three different ways, and trust me, using uncooked rice yields the best texture. If you decide to use pre-cooked rice, add it in during the last 10 minutes of simmering to prevent it from getting too mushy. Also, don’t skip the fresh parsley garnish! It adds a lovely layer of freshness that lifts the entire dish.
Another tip I can’t stress enough is to taste along the cooking process. The first time I made this soup, I waited until the end to add salt. Big mistake! I learned that it’s essential to season in layers to achieve the best flavor. Just keep a little salt and pepper close by and adjust as needed.
Lastly, tweak the spices to your taste. If you love it spicy, throw in a pinch of red pepper flakes. I tried this once on a whim and was blown away by how it transformed the soup! Feel free to experiment until it’s just right for you.
Common Mistakes to Avoid
I made the mistake of adding too much rice the first time I cooked this soup. I ended up with more of a stew than a soup, and while it was still tasty, it wasn’t quite what I envisioned. Stick to the measurements—trust me, it’s easier to adjust the consistency later than to fix an overly thick soup. (See the next page below to continue…)