Bacon & Spinach Milk Rice Soup

Name: Bacon & Spinach Milk Rice Soup
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 20-30 g Bacon *cut into bite-size pieces; 1/4 Onion *finely chopped; 1/2 teaspoon Olive Oil *OR Oil of your choice; 1/2 cup Chicken Stock *OR 1/2 cup Water and 1/2 Stock Cube; 1/2 cup Milk; 1 rice bowlful (about 2/3 cup) Cooked Rice; Salt & Pepper; 1 handful Baby Spinach; Grated Parmesan Cheese

Hiroko Liston @hirokoliston

Melbourne, Australia

When I have some leftover Cooked Rice, I most likely make a rice soup. I would use Dashi Stock, season with Soy Sauce, and add Egg to the soup. That’s my favourite. Today I wanted to eat western flavoured soup. I used Chicken Stock and Milk, and added Parmesan. It was so comforting.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

1 Serving

20-30 gBacon *cut into bite-size pieces
1/4Onion *finely chopped
1/2 teaspoonOlive Oil *OR Oil of your choice
1/2 cupChicken Stock *OR 1/2 cup Water and 1/2 Stock Cube
1/2 cupMilk
1rice bowlful (about 2/3 cup) Cooked Rice
Salt & Pepper
1 handfulBaby Spinach
Grated Parmesan Cheese

Saved

Steps

10 minutes

1

Heat Oil in a saucepan over medium heat, and cook Bacon and Onion until Onion is softened.
2

Add Chicken Stock, Milk and Cooked Rice, bring back to the boil, and cook until Rice is soft. Season with Salt and Pepper, but be careful with the amount of Salt. You might need no Salt at all.
3

Add Baby Spinach and stir. When Baby Spinach is soft, it is done. Pour into a serving bowl, add some grated Parmesan, and enjoy.