Rice soup

For distinct grains, cook the rice separately and stir it into the soup just before serving. If you cook it in the stock, add it towards the end and follow the packet time; it will keep absorbing liquid as the soup stands.

Yes. Stir it into simmering soup for the last few minutes, until piping hot. Cool leftover rice quickly, refrigerate it within one hour and use it within 24 hours, following Food Standards Agency advice.

Long-grain rice, such as basmati, is a good choice if you want the grains to stay separate. Short-grain rice releases more starch and makes the soup thicker; brown rice needs a longer cooking time.

You can, though the rice may soften and thicken the soup after thawing. Freeze it in portions as soon as it has cooled, thaw in the fridge and reheat until piping hot, stirring well.

A bowl of rice soup pairs well with crusty bread or a cheese sandwich. For a more substantial soup, add chicken, carrots, celery and peas, as in a chicken and vegetable rice soup.

Pearl barley gives a chewy texture, while small pasta shapes cook quickly and work well in a clear stock. Add either according to its packet cooking time, as both can continue to absorb liquid in the soup.

Rice soup has 24 kcal per 100 g, the same as meat stock, but it includes some carbohydrate and fibre from the rice. The actual difference in a bowl depends on how much rice and stock it contains.