RICE SOUP
Take a quarter of a pound of rice, and wash it in several waters till the water ceases to be discolored. Take an onion, the white part of a head of celery, and a turnip, and cut them up and fry them in a little butter. Add a quart of stock, or water, and boil these vegetables until they are tender, and then rub them through a wire sieve. Boil the rice in this soup till it is tender, flavor with pepper and salt, add a little milk boiled separately, and serve grated Parmesan cheese with the soup.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
