| How To Cook: |
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1. Combine the long-grain and glutinous rice in a 2- quart saucepan, add enough cold water to cover and stir thoroughly. Pour off the rinse water.
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2. Have the rice, stock, chicken, salt, kohlrabi and lettuce handy.
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3. In a 4- to 5-quart heavy saucepan, bring the chicken stock to a boil over high heat.
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4. Stir in the rice, partially cover the pan, reduce the heat to low and simmer for 2 hours. Add the salt, then the chicken.
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5. Then ladle into individual soup bowls. Serve very hot and garnish the bowls with 1 or 2 tablespoons of shredded kohlrabi and lettuce.
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