How Long to Cook Rice in Soup
The cooking time depends on whether you use cooked or uncooked rice, and what type of rice.
How long to cook rice in soup?
Uncooked white rice takes 18-20 minutes in simmering soup. Brown rice needs 35-40 minutes. Already cooked rice only needs 5-10 minutes to heat through. Use ¼ to ½ cup uncooked rice per 6-8 cups of soup.
Rice in Soup Cooking Times by Type
The cooking time depends on whether you use cooked or uncooked rice, and what type of rice. Uncooked rice absorbs soup broth as it cooks.
| Rice Type | Cook Time | Liquid | Notes |
|---|---|---|---|
| White Rice (uncooked) | 18-20 min | Uses soup liquid | Add to simmering soup |
| Brown Rice (uncooked) | 35-40 min | Uses soup liquid | Add earlier in cooking |
| Wild Rice (uncooked) | 40-45 min | Uses soup liquid | Add at start |
| Arborio Rice (uncooked) | 18-22 min | Uses soup liquid | Creates creamy soup |
| Cooked Rice (any type) | 5-10 min | Uses soup liquid | Add at end to warm |
| Instant Rice | 10-12 min | Uses soup liquid | Add near end |
How to Add Uncooked Rice to Soup
Bring your soup to a simmer with all other ingredients cooked. Add uncooked rice and stir well. Maintain a gentle simmer for 18-20 minutes for white rice, stirring occasionally.
The rice is done when tender but still holds its shape. Remove from heat and serve immediately. Rice continues absorbing liquid as it sits.
How to Add Cooked Rice to Soup
If using leftover cooked rice, add it to soup in the last 5-10 minutes of cooking. This prevents the rice from getting mushy and breaking apart.
For best results, store soup and rice separately and combine when reheating. This keeps rice texture perfect for leftovers.
Best Rice Types for Soup
- White long-grain - Stays separate, does not get mushy easily
- Basmati - Aromatic, holds shape well in broth
- Wild rice - Chewy texture, great in hearty soups
- Arborio - Creates creamy, risotto-style soups
- Brown rice - Nutty flavor, needs longer cooking time
Tips for Perfect Rice in Soup
- Use less rice than you think - It expands 2-3 times in volume
- Add rice at the right time - Too early makes mushy rice
- Maintain a simmer - Boiling breaks rice apart
- Serve immediately - Rice keeps absorbing liquid as it sits
- Store separately - Keep leftover rice and soup in different containers
Frequently Asked Questions
Add uncooked white rice 18-20 minutes before serving. Add brown rice 35-40 minutes before serving. The soup should be simmering when you add the rice.
Use ¼ to ½ cup uncooked rice per 6-8 cups of soup. Rice expands significantly, so use less than you think. Too much rice will absorb all the broth.
Rice gets mushy if cooked too long, added too early, or left in soup overnight. Cook rice separately and add just before serving, or add uncooked rice only 18-20 minutes before serving.
Yes, add cooked rice in the last 5-10 minutes just to heat through. This prevents mushy rice and lets you control portion sizes.
In chicken soup, uncooked white rice takes 18-20 minutes. Add the rice after the chicken is cooked and vegetables are tender.
Rinsing is optional for soup. Unrinsed rice releases more starch, making soup slightly thicker and creamier. Rinsed rice keeps soup broth clearer.