I'm a self-taught soup chef. Have not yet used a recipe and I like it that way - it's fun to see what I can come up with. Everyone seems to like my creations; you really can't go wrong. Anyway, the one thing I do manage to screw up is rice. I've been making a great overall gumbo, but the rice always gets too mushy. How are you supposed to put rice in soup? I've been cooking it first, before adding it, so it doesn't absorb too much of the soup liquid. Is this wrong? Should you just increase the liquid in the soup to allow for the rice? Is there a special kind of rice that works better than regular long-grain rice? Probably a stupid question, but I figure someone here would have tips.