This is a yummy, quick soup, especially if you have left-over rice in the fridge which we often do. I got it from Ross Dobson’s market vegetarian and he mentions that these sorts of boiled rice soups are often eaten for breakfast in China and other Asian countries. I would love to try that sometime but find mornings are too busy to actually “cook” something. But it does kind of make sense – this soup is warming, comforting, filling, and nutritious. What else do you need to start the day? Or end it? Or mark the middle of it? I guess ultimately it’s the perfect breakfast, lunch, or dinner!

1 tbsp veggie oil

2 tsps sesame oil

2 garlic cloves, chopped

4 scallions, finely chopped

2 tsps finely grated ginger

1 small red chile, seeded and thinly sliced

1/2 cup long-grain rice

6 cups veggie stock (you need a lot less if you are using left-over, already cooked rice)

1 tbsp soy sauce

1 bunch of collard greens, roughly shredded (or other greens of your choice – I used rainbow chard)

1 small bunch of fresh cilantro, chopped

white pepper

Put the oils in a saucepan and set over high heat. Add the garlic and scallions and cook until the garlic is turning golden and just starting to burn. This will give the soup a lovely, nutty garlic flavour. Add the ginger, chile, and rice to the pan and stir-fry in the garlic-infused oil for 1 minute. Add the stock and soy sauce and bring to a boil.

Cover with a lid and cook over low heat for 30 minutes, until the rice is soft and the soup has thickened. Add the greens and cook for 5 minutes, until they turn emerald green and are tender. Ladle the soup into warmed serving bowls, sprinkle the cilantro over the top and season to taste with pepper.