Steep half a pint of rice (previously well washed) in boiling water five
minutes, drain it on a sieve, put it into three quarts of boiling
consommé (No. 134), let it simmer half an hour; when the rice is quite
done, but not in puree, it is quite ready to serve, with the addition of
a piece of glaze and a little sugar if required. The consommé must be
very strong for this soup.