"Turns out, instant rice is just what your canned soup needs. What instant rice lacks in flavor, it makes up for in satiety - and that just happens to be exactly what canned soup has been missing. Tiny pieces of starchy carbs bring heaps of substance and density, giving the brothy base something to cling to. No longer is it just mere watery flavors that leave something to be desired."
"With breezy preparation that requires no soaking, boiling, or steaming, instant rice is undoubtedly one of the easiest ways to make soup more filling. That said, some of the rules for properly cooking rice in your soup still apply. The most important one involves rice's proclivity for expanding and soaking up liquids when it's cooked, which could take over the soup if you're not careful."
Canned and pre-made foods prioritize convenience over flavor, leaving many soups thin and not very filling. Instant rice adds soft, fluffy starch that absorbs and thickens broth, creating density and substance for each spoonful. The addition turns a watery side dish into a hearty main course that provides greater satiety. Instant rice requires no soaking, boiling, or steaming, making it a quick upgrade for weeknight meals. Because instant rice expands and soaks up liquids, cooks should monitor the pot, add extra water or broth if needed, and start with moderate amounts before adjusting.
Read at Tasting Table
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