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.
Makes
2 Servings
Ingredients
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
Smoked Salmon 50g *cut small pieces, ‘Off-cut Smoked Salmon’ is good for this dish
Method
- 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.
Comments
Diane
20/09/2017
I enjoyed this recipe a lot. I tweaked it a bit to be able to make it in a rice cooker. I first cooked the rice porridge with 1 tbsp chicken stock base, then added the salmon and peas. I used both fresh grilled salmon and smoked salmon. Using the smoked salmon really gives the dish lots of smoky flavor; it is a great idea!
I also added 1 tbsp lime juice for more flavor, and herbs such as lemon verbena and shiso. Thank you for this recipe!
Hiroko
20/09/2017
Lime juice and herbs such as lemon verbena and shiso… Wow! That’s something I would never think of. Thank you for your comment. I will try your method with those extra!