Okay, here’s my attempt at a blog post about making rice with French onion soup, written in the style you described:
Alright, so the other day I was staring into my pantry, totally uninspired. I had some rice, I had a can of French onion soup…and a lightbulb went off. Could I? Should I? I decided to just go for it and cook the rice in the soup. Here is how that went down, start to finsh.
The Great Experiment: Rice + French Onion Soup
First, I grabbed my trusty rice cooker. I’m a simple man, I don’t do stovetop rice unless I absolutely have to. Then open the soup can with the opener. It’s so exciting.
I measured out one cup of regular long-grain white rice. Nothing fancy, just the basic stuff. I usually rinse my rice, but I figured, hey, the soup is already liquid, so I skipped that step. Probably a mistake, in retrospect, but we’ll get to that.
Dumped the rice into the rice cooker. Then, I poured in the entire can of condensed French onion soup. It looked…interesting. Kind of gloopy, with those little onion bits floating around.
Now, normally you’d add water to the rice, right? But I was replacing the water with the soup. So I just eyeballed it. I added maybe half a can of water, just to thin out the soup a little bit. I figured it would be better to err on the side of too little liquid than too much. I could always add more later, but I couldn’t take it out, you know?
I closed the lid, hit the “cook” button, and waited. The whole kitchen started to smell like French onion soup, which was kind of nice, actually. It made my hungry.
The Waiting Game (and Some Doubts)
While the rice was cooking, I started to second-guess myself. Would the rice even cook properly? Would it be mushy? Would it taste like a weird, salty mess? I had no idea. That is a danger moment in my life.
- I am worried about the rice cooked properly.
- I am worried about be mushy.
- I am worried about taste like a weird.
About halfway through the cooking time, I peeked inside. The rice was definitely absorbing the soup, but it still looked pretty liquidy. I gave it a little stir, which probably wasn’t the best idea, but I was getting impatient.
The Moment of Truth
Finally, the rice cooker clicked off. I let it sit for a few minutes, like you’re supposed to, then I cautiously opened the lid.
The result? It was…okay. Not amazing, not terrible, just…okay. The rice was cooked through, but it was definitely on the stickier side. The flavor was intensely oniony, as you might expect. It was also pretty salty, which makes sense since I didn’t rinse the rice and the soup is already salty.
I ate a bowl of it. It wasn’t bad, but it wasn’t something I’d rush to make again. I think if I were to try it again, I’d definitely rinse the rice first, and maybe use a little less soup and a little more water. Or maybe I’d just stick to regular rice and have the soup on the side. 🤣
Conclusion:
I cooked rice with soup,it can be done!
Post Comment