You can make a cup or a gallon of delicious soup by cooking rice in the soup base: multiply or divide this formula as needed. If you like the lighter consistency, use 1/4 cup of uncooked rice per quart of base; for a denser soup, use 1/3 cup. Don’t start cooking the rice more than 15 minutes before serving, though, since the grains continue to expand and absorb broth even off the heat. Serve immediately after the rice is cooked.

Ingredients

　　4 cups of Savory Potato Broth (preceding recipe)

　　1/3 to 1/2 teaspoon salt, or more if needed

　　Freshly ground black pepper to taste

　　1/4 to 1/3 cup long-grain white rice

　　Heat the broth to a low boil; stir in the salt as needed, the pepper, and the rice. Return to a boil, stir, and cover tightly. Cook over low heat for 12 to 15 minutes, until the rice is tender. Adjust the seasoning, and serve right away in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.