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1
Put the rice in a heavy-bottomed 4-quart saucepan and add enough water to cover by 1 inch.
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2
Stir the rice with your hand 8 to 10 times around and then let the rice settle.
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3
Carefully pour out the milky water.
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4
Repeat this rinsing but without stirring the rice.
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5
These two rinsings remove some of the starch from the rice.
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6
Add the stock, ginger, and scallions and bring to a boil over high heat.
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7
Lower the heat to a vigorous simmer, and then cover partially.
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8
To loosen but not lose its starch, the rice should bounce in the bubbling water without the water boiling over the pan sides.
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9
Let the soup cook for 5 minutes.
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10
Stir the rice to make sure none has stuck to the bottom and lower the heat to a gentle simmer.
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11
Re-cover partially and continue cooking for 1 hour, or until the rice grains have bloomed and curled, releasing their starches to thicken the soup and turn it creamy white.
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12
There should be only a little separation between the rice and liquid.
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13
If you stir the soup, the rice should be suspended in the liquid.
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14
Discard the ginger and scallion.
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15
Taste and add salt as necessary; the amount will depend on what liquid you used to make the soup.
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16
You now have a versatile soup base to which other flavorings may be added.
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17
This soup may be prepared a day in advance and reheated over medium heat with a bit of extra water to prevent scorching.
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18
It may thicken considerably after cooling, but you can always add water to thin it out.
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19
Avoid boiling the finished soup to prevent scorching.
