I cook rice very often and left-over rice is in the fridge almost always. Zōsui (Rice Soup) is a great way to use up the left-over cold rice. This is an Italian ‘Risotto’ inspired version. I sometimes add some milk to make the soup creamy and some shaved OR grated Parmesan Cheese for topping. It’s a perfect lunch on a cold winter day like today.
Onion 1 *finely chopped
Garlic 1 clove *finely chopped
Olive Oil 1/2 tablespoon
Frozen Peas 1/4 cup
Parsley 1 to 2 tablespoons *finely chopped
Chicken/Vegetable Stock 2 cups
Salt & Pepper
Cooked Rice (Short Grain Rice) 2 servings *about 2 cups
Smoked Salmon 50g *cut small pieces, ‘Off-cut Smoked Salmon’ is good for this dish
- Heat Olive Oil in a large saucepan over a medium heat, cook Onion and Garlic until Onion turns transparent.
- Add Stock and chopped Parsley, cook until Onion is soft. Season with Salt & Pepper.
- Add Cooked Rice and Peas, bring back to the boil, then reduce the heat to low and simmer for a few minutes, stirring occasionally, until Rice is soft and plump. Remove from the heat.
- Add Smoked Salmon pieces and gently combine.
- Sprinkle some freshly cracked Pepper and extra chopped Parsley OR shaved/grated Parmesan Cheese on top and serve hot.