In article >,
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)?
>
> (yes, i know that it would be a pretty cheap experiment, but i'm interested
> in what some of you kitchen wizards, chemists, and physicists think.)
>
> your pal,
> blake

You probably could but, personally, I wouldn't. I believe I'd use the
juice as sauce as you are and would just have plain rice. I'm having a
hard time with the combination of beer and pineapple juice and cabbage
juice. . . .
--
-Barb, Mother Superior, HOSSSPoJ
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