Omelet wrote:
> In article >,
> phaeton > wrote:
>
>> wrote:
>>> One of the local "liquidation" stores in our area sometimes has
>>> various brands of chicken and/or beef stock in cartons. It's usually
>>> priced at CDN $1.00 for 900ml.
>>> We buy a dozen cartons of the chicken stock and use it when cooking
>>> rice. Works well and gives a lot more flavour to rice.
>>>
>>> Ross.
>> How does that work, using stock for rice? You just substitute stock for
>> water, equal amount?
>>
>> -J
>
> That is what I do! I _never_ cook rice in water. I'll often make stock
> right before making rice. (Meal planning and all that!). I've got a
> bunch of shrimp shells saved at the moment! Rice in shrimp stock is
> wonderful.
I assume that it turns out like Rice-a-Roni, but probably better. I'm
just curious because I eat rice probably 2-4 days a week on average. No
particular reason, other than I really like it.
*shrug*
I just bought some canned chicken stock. I'll have to try it.
-J