Cookbook:Rice and Beef Soup

Cookbook | Recipes | Soup

Ingredients

• 2 rice cooker cups (12 US fl oz, or 1.5 cups) (360 mL) long grain rice.
• 10 cups (1.9 L) water
• 1 tablespoon (15 mL) fresh parlsey, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh rosemary, chopped
• salt and pepper to taste
• 1/2 teaspoon (2.5 mL) cinnamon, ground
• 2 pounds beef, cubed

Procedure

1. Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger rice cooker.
2. For a simple rice cooker, turn it on. For a fancy (fuzzy logic) rice cooker, set the rice cooker to the quick cook setting and start.
3. Cover and allow to come to a simmer.
4. Add the beef and cinnamon, cover again, and allow to cook for 60 minutes.

This page incorporates text from the public domain 1881 Household Cyclopedia.