Q: I recently made a Mexican chicken soup that was very simple, and absolutely delicious. The recipe called for rice to be cooked in the stock. It was delightful, and I eagerly looked forward to days worth of leftovers as the weather got chillier.
One problem: The next day, the soup looked like Mexican Rice Pudding, not Mexican chicken soup. All the rice had swollen and absorbed 70% of the stock. It was still tasty, but nowhere near as nice or as appetizing.
Is there a way to cook rice in a soup without it doing this? I’m loath to cook it separately because the first bowl’s rice has such a nice chicken-y flavor that I don’t want to lose.