blake murphy wrote:

> i know that some folks swear by using stock instead of water to make rice.
> i'm wondering if there are limits to what kind of liquid can be used.
>
> what i have in mind is that i make this stove-top pot roast with cabbage,
> and there is always a lot of the cooking liquid (which i use as a kind of
a
> sauce) left over. could i use this to make rice? the post roast is
cooked
> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
> a little brown sugar some other spices, and of course would have some of
> the juices from the beef and cabbage in it as well. could i cook rice
with
> this (and probably some water added)?


Sure, beer goes with *everything*, blake...that'd work.

If I'm doing Asian - ey stuff I like to cook rice with coconut milk and a
packet of tamarind soup base (Knorr, among others, make this, look in yer
local Asian place. Just add water...I use this tamarind soup base a
lot)...it's a nice balance of sweet and sour, rich and tangy.


--
Best
Greg