Rice And Beef Soup

Cookbook -- Soup

Ingredients

• 2 Rice cooker cups (12 US. fl oz) (360 ml) long grain Rice.
• 10 Cups (1.9 l) water
• 1 Tablespoon (15 ml) fresh Parsley, chopped
• 1 Tablespoon fresh Chives, chopped
• 1 Tablespoon fresh Rosemary, chopped
• Salt and Pepper to taste
• 1/2 Teaspoon (2.5 ml) Cinnamon, ground
• 2 Pounds Beef, cubed

Procedure

Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger Rice cooker. For a on/off cooker, turn it on, for a fuzzy logic cooker, set the rice cooker to the quick cook setting and start. Cover and allow to come to a simmer. Add the beef and cinnamon, cover again, and allow to cook for 60 minutes.

Recipe adapted for use in a rice cooker from the 1881 Household Cyclopedia