1 tea glass (about 100 ml) Hasata Osmancık Rice
1.5 cups water
2 tablespoons butter
2 tablespoons flour
1.5 tablespoons tomato paste
2 teaspoons salt
1 teaspoon black pepper
6–7 cups water or chicken broth
5–6 sprigs finely chopped parsley
Wash the Hasata Osmancık rice in a bowl. Add 1.5 cups of water to a pot and bring it to a boil. Add the rice and cook until it is slightly tender but still firm.
In a separate pot, melt the butter. Add the flour and sauté until fragrant. Stir in the tomato paste. After 2–3 minutes, add 6 cups of water or chicken broth and whisk until smooth.
Add salt and black pepper. Once it starts boiling, add the drained, pre-cooked rice and stir. Keep stirring until it comes back to a boil. Adjust the consistency if needed by adding more water.
Let it simmer for another 5–6 minutes. Pour the soup into bowls and sprinkle with finely chopped parsley before serving.
Make sure to stir constantly while adding the liquid to prevent lumps.
You can adjust the amount of water to your preference.
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