Rice Soubise ~ Julia Child's Recipe (2024)

FAQs

What does Soubise mean in cooking? ›

Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream.

Soubise is a classic French sauce made of a handful of simple ingredients. It is as humble as the sirloin itself, but when it is properly prepared, soubise is velvety and sweet and salty, elevating the sirloin without overpowering the beef.

Soubise is a French sauce made with onions cooked in butter that have been puréed with heavy cream and seasonings. The classic version is made with béchamel sauce, rather than just the heavy cream. Other versions are made thickened with pounded cooked rice.

100% Broken rice is a grade of rice consisting of grains broken in the milling process. On milling, It produces an average of 50% brown rice then approximately 16% broken rice, 20% husk, 14% bran and meal.

Its name translates to “egg rice,” and that's basically what it is – a raw egg mixed into piping hot rice. Don't be scared – the hot rice cooks the egg as you stir it in. The result is Japanese comfort food at its best – the most creamy, delicious bowl of rice you've ever had.

Due to the different size and shape of the grains, broken rice has a different, softer texture from "unbroken" rice, and absorbs flavours more easily. It cooks faster, using less fuel, and can be used to make rice porridges and congees, which need long cooking times.

Soubise sauce is a derivative or variation of this mother sauce; it's essentially a béchamel sauce mixed with sautéed onions.

Soubise, a salpicon of cooked and pureed rice and onions; used primarily "au gratin". (steaks, tournedos) Soubise sauce, based on Béchamel sauce, with the addition of a soubise of onion and rice purée. Soubise, Charente-Maritime, a commune of the Charente-Maritime département, in France.

Leeks belong to the allium family along with garlic, shallots, and all types of onions. The sharp flavor of raw leeks turns sweet and mellow when they're cooked—so sweet and mellow, in fact, that they can be eaten on their own, like a vegetable.