1. Add the chopped ham, cubed carrot, celery stalks, peppercorns, and sliced onion to the 6 cups (1.4 L) of White Stock III in a heavy saucepan. This technique is infusion: simmering aromatics in an already-prepared stock to layer additional flavour before straining.
2. Heat the mixture gradually — over approximately 10 minutes — until it reaches a full boil. Gradual heating (scalding: bringing liquid up slowly rather than blasting it) prevents the stock from turning cloudy.
3. Boil steadily for 30 minutes, maintaining a visible rolling boil. The stock will reduce slightly; expect the surface to show small, rapid bubbles throughout. Visual cue: liquid surface is in constant motion and steam rises freely.
4. Remove from heat and strain the soup through a fine-mesh strainer or cheesecloth into a clean saucepan or heatproof bowl, discarding all solids. The strained liquid should be clear and golden. Tactile cue: the strainer solids will feel firm and spent with little aroma remaining.
5. Stir in the 1/3 cup (55 g) of hot boiled rice. Serve immediately. The rice should be tender and plump; the broth clear and savoury.
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