Leftover cooked wild rice — tomorrow’s soup

Wild rice from supper has cooled in a bowl — grains dark, edges already dry. I could reheat it as a side again, but the taste dulls. The next day I open the soup pot: I tip in a cooked handful, stir — the grains warm in the stock, they do not sit as porridge on the bottom.

Leftover cooked wild rice — tomorrow’s soup. White rice brought to steam is about reheating yesterday’s side; spelt mashed for body is about a spoon as thickener; rye in a salad is about a cold bowl; raw rice under the tap is about starch. Here wild rice already cooked enters the soup whole: nut in the spoon, a dark pattern on the surface.

I don’t tip more than two handfuls: the stock must stay liquid. Sour smell or slime — bin. I don’t pour boiling water “to lift” it. Raw meat stays apart. I salt after, when the grains have given their taste.

I don’t need a wild-rice side until the week ends. I need soup where nut still shows. In your kitchen does leftover wild rice go into the stock — or get reheated as a plate again?