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.


2 Servings


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

  1. Heat Olive Oil in a large saucepan over a medium heat, cook Onion and Garlic until Onion turns transparent.
  2. Add Stock and chopped Parsley, cook until Onion is soft. Season with Salt & Pepper.
  3. 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.
  4. Add Smoked Salmon pieces and gently combine.
  5. Sprinkle some freshly cracked Pepper and extra chopped Parsley OR shaved/grated Parmesan Cheese on top and serve hot.