On Wed, 28 Jan 2009 18:32:45 GMT, 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.)

THe short answer is "think couscous". Both couscous and rice, as well
as barley, will absorb the flavors in the cooking liquid.

Alex