Rice Soup

We keep all drippings from our roasts.  They make the best soup stock.  We canʻt eat the soups or soup stock that come from the store because they contain "any kind stuff" as we say in Hawaii.  Most of the "any kind stuff" is inedible for those of us of the People Who Canʻt Eat Anything category.

Here is the best rice soup.

Drippings from slow roasting 1 large rack of COSTCO St Louis Ribs
3 cups of water
1/2 tsp salt added in 1/4 tsp increments
2 medium white mushrooms chopped fine
2 slices of Nueskeʻs Canadian Bacon julienneʻd 
3/4 cup lightly packed Japanese cooked rice (we use California grown Tamanishiki brand rice)

In a 4-qt pan heat drippings (there should be about 1 cup of drippings).

Add 3 cups of water.  Bring to boil.

Add mushrooms and Canadian bacon.  Bring to boil.

Simmer for 10 minutes.  Add 1/4 tsp salt, stir.  Taste to see if the soup requires more salt.  Remember youʻre adding the rice so adjust the flavor at this point with the remaining 1/4 tsp salt.

Simmer for 10 minutes.

Add rice and simmer for 15 to 20 minutes.  The rice will swell up.

Ready to eat.