Ingredients:
3 cups | broth (I used vegetable but I think chicken would be best) |
1 cup | dry rice |
2 | large carrots, chopped |
Procedure:
Combine all ingredients in a saucepan and boil for about 20 minutes. The rice should be done and the carrots should be soft but it will still be pretty goopy. Season to taste with salt and black pepper.
Obviously this isn't a polished recipe... but it's very easy to make when you're feeling lousy and you're out of instant chicken noodle soup. For particularly sensitive stomachs, I recommend using half broth and half water. For slightly more robust digestive tracts, peas or small pieces of chicken could be added.
Enjoy with water with a hint of lemon juice.
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