Rice Cooked in Stock
The basic technique: rinse your rice, then use a 1:1.5 to 1:2 ratio (rice to stock), same as you would with water. Toast the dry rice in a bit of butter or oil for a minute or two first — this adds nuttiness and helps the grains stay separate.
Servings
Ingredients
Steps
Rinse your rice and transfer to pot
Use a **1:1.5 to 1:2 ratio** (rice to stock), same as you would with water
Bring to boil
Drop to lowest temperature and cover
Cook for 15 minutes for white rice or 40-45 minutes for brown rice
15:00Let it rest with lid on for 5 minutes
5:00Fluff rice