Puréeing cooked instant brown rice with broth and low-fat milk makes a thick, mild soup base. It is an alternative texture, not a universal replacement for cream or a verified nutrition claim.

Recipe at a glance

Yield: about 3 cups, depending on evaporation
Timing: use the stages and doneness cues below; yield and timing have not been kitchen-verified in this audit.

Estimated prep time: 5 minutes
Estimated cooking/resting: about 25 minutes plus safe cooling and blending
Total time: includes the preparation, cooking, and resting stages above.
Difficulty: Level 2 — Easy ■■□□□
Cost: Level 2 — Economical $$$$$

Ingredients

• 2 cups unsalted chicken stock
• ½ cup uncooked instant brown rice
• 1 cup 1% low-fat milk

Instructions

1. Bring stock and instant brown rice to a boil in a small saucepan. Cover, reduce heat, and simmer until very soft; the original method allows about 25 minutes. Check liquid and prevent scorching.
2. Remove from heat and let stand about 5 minutes. Cool enough for safe blending.
3. Blend with milk until smooth, using a blender suitable for warm mixtures and following its venting and fill-limit instructions. Never seal very hot liquid in a blender not designed for it.
4. Add gradually to a soup, checking flavor and consistency.

Cook’s notes

Use instant brown rice, not regular brown rice with the same timing. It will not whip like cream or behave identically in desserts. Contains milk and, with chicken stock, is not vegetarian. Exact yield and nutrition depend on evaporation and products used. Refrigerate promptly.

Serving suggestions

Add gradually to tomato, vegetable, or chicken soup, checking the final thickness.

Beverage suggestions

Water or unsweetened iced tea suits a soup meal.