Rice is cooked in vegetable stock and flavored with butter in this simple, light soup, often chosen when feeling unwell. It is quick to make with just a few ingredients.
Rinse the rice several times until the water runs clear, then drain.
Bring the vegetable stock to a boil and add the rice and grated carrot. Cook over low heat for 20 minutes, until the rice is completely soft.
Add the butter and salt and cook for a few more minutes, stirring.
Ladle the hot soup into bowls and serve.
Important: cooking the rice over low heat for a long time makes it easy to digest and gives a smooth texture. For a sensitive stomach, it is recommended plain and without spices; this information is not a substitute for medical advice.
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