Have you ever gone swimming with a cell phone in your pocket? This tragedy may seem like the end of the line for your favorite electronic device, but it doesn’t have to be. A lot of DIY geeks swear that if a phone gets flooded you can save it. You gotta act fast, but if you immediately pull the battery out and plunge all the parts into a bag of rice you might get lucky. I don’t know if this life hack really works (and I don’t want to find out) but the amazing absorption properties of rice is just the kind of thing I was thinking about when I was making today’s Lamb and Rice Soup.
You see this Lamb and Rice Soup starts with a flavorful broth that takes hours of monitoring to ensure deep flavor. So the cook has plenty of time to contemplate all sorts of subjects. While making this broth I got to thinking about the rice I planned to cook in it. The thing I love most about rice is how much it loves a flavorful broth. It literally soaks it up. This liquid affinity may be because rice is grown in flooded fields known as paddies. Or maybe it’s the fact that rice, like most grains, is dried before it’s used in cooking. Whatever the reason, by the time rice gets to the pot it’s ready to soak up whatever broths, juices, or gravy you splash its way.
Lamb and Rice Soup
Lamb and Arborio rice, simmered in a garlicky broth, add enough body to this simple soup to make it feel like a satisfying meal. It’s seasoned with bay leaves and served with as many sliced chiles as you like. The finishing touch is lots of lemon juice and a touch of olive oil. Arborio rice is typically used in making risotto because it’s particularly good at absorbing flavor. It’s that same quality that makes it a great choice in this soup. The grain absorbs lots of flavors yet maintains its shape. It becomes meltingly tender on the outside with a firm bite on the inside. GREG