Using stock with rice

Lefty

Lefty

Yank
I like using stock with rice instead of water. If I am cooking chicken or fish I use chicken stock for the rice. When having meatloaf of chili I use beef stock with the rice. I would love love to use home made stock all the time but I go thru it so fast I don't have a chance to keep it in STOCK pun intense. Do any of you use stock in place of water for anything?
 
Lefty, I use stock when I have it. I to like homemade stock. But for me making good stock is just like cooking a meal. I use bones or shells (shrimp) along with the vegetables. Then strain the whole thing. Sometime I will use canned broth. CF:smile:
 
I use it when cooking rice too. It's also great for cooking Greens (turnip, mustard, collards), it takes the bitterness out of the greens. It's wonderful for cooking green beans as well.
 
I have used it. I don't often have it around. I buy whole chickens and cut them up to save $$$. I save the backs till I get eight or nine and make chicken soup.
 
I very seldom ever have homemade stock on hand. I've found the next best thing to homemade is Kitchen Basics, so I always have some of those boxes on hand. I don't think I've ever used stock for cooking rice but do use it regularly for cooking greens and making soups and gravy/sauces.

BTW - I have no connection to Kitchen Basics. I just think it's a great product. Lots of times I'll list that brand when I'm writing out a recipe, and I just don't want anyone to get the idea that I'm getting kickbacks or something.
 
Cooksie said:
I very seldom ever have homemade stock on hand. I've found the next best thing to homemade is Kitchen Basics, so I always have some of those boxes on hand. I don't think I've ever used stock for cooking rice but do use it regularly for cooking greens and making soups and gravy/sauces.

BTW - I have no connection to Kitchen Basics. I just think it's a great product. Lots of times I'll list that brand when I'm writing out a recipe, and I just don't want anyone to get the idea that I'm getting kickbacks or something.
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No worries!!!
 
very great for cooking potato in- i used to use broth fer potato flakes, & eventually, actual potato. chix stock/base/boullion/etcetera pairs well w/ carrot. beef & french-cut grn. beenz make a pseudo-soup. knorr makes a great veggie boullion. a from-scratch stock can be enhanced via bases. we, as mama said, use it in greens- (ham base), &/or a hamhock. most soups i was taught to make include a base.
a fave is a plain 'ol mug of broth to sip during the wintertime.

& cooksie, haha!
 
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Big stock user here! Costco has 8 packs at a great price, so
I use it pretty much anywhere water is called for. Usually
half and half, depending on what it is.
I also generally save all the bones and leftovers from chicken
and make stock with it.... that gets used in soups mostly.
 
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