A culinary expert has revealed a simple swap to make rice more flavourful: cook it in chicken broth instead of water. Andrea Vaughan, founder of Homemade for Elle, suggests this technique to add a richer, savoury taste to the staple food.
Why broth beats water
Rice is a vital staple food worldwide, but its preparation can be enhanced. Brown rice retains the bran and germ, offering more fibre and micronutrients than white rice, while some nations fortify white rice with vitamins and minerals. Different rice types require varying water amounts and cooking times; basmati has long, fluffy grains, arborio releases starch for a creamy risotto, and jasmine is softer and slightly stickier.
Packet guidelines typically recommend boiling rice in water, but Vaughan suggests an alternative. "If you happen to love salty, bold, and vibrant flavours, I have a little secret to share with you," she said. "Instead of boiling your rice in water, try cooking rice with chicken broth."
How to cook rice with broth
To prepare, add the desired amount of rice to a saucepan and rinse thoroughly. Bring water to a vigorous boil on high heat, then add a chicken stock cube and stir until fully dissolved. Lower the heat to a simmer, cover, and let the rice absorb the liquid for 15 to 20 minutes.
Vaughan explained: "The chicken broth will leave your rice moist, salty, and for such a simple substitution. Your friends and family will be wondering how you made such tasty rice." This method works especially well when rice accompanies chicken, vegetables, or other savoury dishes. Additional flavour enhancers include butter, minced garlic, and rosemary.
