3 cups water
1 (1.5 fluid ounce) jigger apple cider vinegar
1 cup water
1 (1.5 fluid ounce) jigger cornstarch
1/2 teaspoon ground black pepper
2 (8 ounce) cans whole kernel corn, drained
1 tablespoon molasses
1/2 cup chicken broth
1/2 teaspoon dried sage
1/4 teaspoon garlic powder
1 teaspoon salt
In a saucepan over medium heat, bring water, vinegar, cornstarch, ground black pepper, corn, and whole kernel corn to a boil; reduce heat. Cover, and simmer for 30 minutes. Reduce heat to medium-low, and simmer for 30 minutes.
Stir chicken broth into mixture, stirring just until soft; pour over rice and stir. Sprinkle sage over rice.
Stir carrots, celery and onions into mixture; cover, and simmer for 15 minutes.
Stir garlic powder into soup. Stir in salt.