rice grains are a lot bigger than flour particles. A sieve will fix it.
You could use a sieve or strainer to separate the rice from the dried soup mix. Just pour the mixture into the sieve and shake it gently to separate the two components.
Take a filter and filter it
rice with vegetables and meat. dheedo chapati.
Many - But the main ones are Daal Bhaat - rice and Lentil soup Momo - like dumplings Dhindo - corn flour meal Gundruk - dried fermented green soup
rice,vegies and soup. rice,vegies and soup.
Pour the dried soup into a saucepan, add the amount of liquid called for in the directions on the package and heat.
miso soup, gohan (rice), nori (dried seaweed), pickles and green tea..... there is all other ingredients that they eat as well.
The best rice to use for making soup is typically long-grain white rice, as it holds its shape well and adds a nice texture to the soup.
rice soup
To effectively remove excess salt from soup, you can try diluting the soup by adding more liquid, such as water or unsalted broth. You can also balance out the saltiness by adding ingredients like potatoes, rice, or vegetables, which can absorb some of the salt. Taste the soup as you go and adjust the seasoning accordingly.
try cream of buckwheat, or cream of rice. or grits. i would try the rice myself.
Britain=potato Portugal=soup china rice Italy= rice flour