Rice and Beef Soup
Rice and beef soup is a one-pot meal that asks only for a rice cooker and an hour. The rice cooks directly in a large volume of water, so it breaks down and thickens the broth as it goes. Rosemary, parsley and chives give the beef a herbal backbone, while a small measure of cinnamon adds a warm, faintly sweet note that makes the pot taste unusual.
Instructions
Put the rice, water, parsley, chives, rosemary and pepper into a rice cooker with a capacity of 10 cups or more.
If your cooker is a simple one, switch it on. If it is programmable, choose the quick cook setting and start it.
Cover the cooker and wait until the liquid comes up to a simmer.
Stir in the cubed beef and the cinnamon, then cover again. Let the soup cook for 60 minutes, until the beef is tender and the rice has softened into the broth.
Taste the soup and add salt, and more pepper if you like, before serving.
Make it personal.
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