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Prep 1 min
Cook 10 mins
no this is not gross at all! My mother has been making this soup for the longest time. A great way to use up the tiny bit of rice from last night.
- 1⁄2 cup cold rice
- 1⁄2 cup cream-style corn, divided
- 1 cup whole milk
- 1⁄2 cup chicken stock
- salt and pepper
- blend rice, 1/4 cup corn, 1 cup milk.
- pour into pan and heat.
- add chicken stock.
- more or less depend on the consistency you desire.
- stir in rest of the corn.