we have tons and tons of white rice thats uh, not instant.
I'm making a vegetable soup today and I thought it would be good with rice in it, instead of noodles or something(blegh). But I have no idea how I'm supposed to cook the non-instant stuff, and instant rice in soup just sounds kind of yucky to me because its more..fluffier or whatever.
Do I cook it and then put it in the soup? or do I just put it in there and let it boil with the rest of the veggies?
If I have to cook it before I put it in the soup, uh, how do I do that? without frying it or whatever.