Add Flavor to Rice and Grains with Stocks and Broths

I’ve tried this before, but after taking a cooking class on stocks, my eyes were opened. I was in the habit, as I learned over the years, when making rice, follow the directions on the box and boil water first with some salt and butter, then add the rice. Why just use water? It’s so plain and boring!

Now, whenever I make rice, quinoa, or other grains, I start with a vegetable, chicken, or beef stock. It adds much more flavor, adds more nutrients, and I can tailor the flavor however I want. Water can’t do that.

So, the next time you want to jazz up your rice or grain, replace the water with a stock. If you’re afraid it will add too much flavor, mix it with water 50-50 or 75-25. You’ll be amazed at how much better the rice or grain will taste. You might like it so much, you’ll never go back to just plain water!