In article >,
phaeton > wrote:
> 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
Please post results. :-)
It really does add a richness to rice...
At least to me.
--
Peace! Om
I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama