Rice as a Thickener

Made some amazingly shrimp stock yesterday which I plan to turn into a Bisque tomorrow. Traditionally it is thickened with rice (some blend it in, some discard after the starch is released), but I'm not sure of the ratios I should use. I got around 2 liters of stock sonI was wondering if anyone would have an idea of how much rice should be used to properly thicken it. Thanks!

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artstype

You could also grind the rice into a powder in a spice grinder and add a bit at a time. I have done this to make a gluten free "flour" to use for frying and thickening. Kinda cool with black rice, but not likely in your prep, as the color is like bordeaux

tangma27

I wonder what it would taste like if you thickened it with a bunch of xantham LOL

Afonso_Tito_de_Morais_164825

Probably the wrong kind of thick

I'm all out of xantham anyway though..

Afonso_Tito_de_Morais_164825

Ended up eye balling it at around 4tbsp, turned out just the right consistency! Infusing with thyme and basil 'till tomorrow.

tangma27

Lettuce know how it turns out!