A culinary expert has revealed a remarkably simple kitchen hack that promises to banish bland rice for good. The secret lies not in expensive ingredients or complex techniques, but in swapping plain water for a common cupboard staple: a chicken stock cube.
The Expert's Simple Flavour Solution
Jill Nystul, a cooking authority and founder of the blog One Good Thing, champions this straightforward method. She explains that while rice is a filling and economical side dish, its tendency to absorb the liquid it's cooked in means plain water yields plain results. By using broth instead, every grain becomes infused with savoury depth.
"After embracing chicken broth rice, I have no trouble keeping dinner interesting without sacrificing one of our staple side dishes!" Nystul stated. The method adds rich flavour without any extra time or fuss, making it a thrifty upgrade for this budget-friendly ingredient.
How to Cook Perfectly Flavoured Rice
The process is as easy as it is effective. You will need 370 grams of uncooked white rice and 720 millilitres of chicken broth. Alternatively, you can use boiling water and crumble in a chicken stock cube.
Begin by rinsing the rice thoroughly in a bowl under cold water until the water runs clear. This crucial step removes excess starch, preventing clumpy or sticky results and ensuring light, fluffy grains.
Next, transfer the rinsed rice to a large pot and add the chicken broth or your stock cube and water. Place the pot on high heat and bring the mixture to a boil.
The Simmer and Rest Method
Once boiling, immediately reduce the heat, cover the pot with a lid, and let it simmer gently for 15 minutes. After this cooking time, keep the lid firmly on but remove the pot from the heat.
Allow the rice to sit, undisturbed, for a further five minutes. This resting period lets the grains fully absorb the remaining liquid and finish cooking evenly. Finally, fluff the rice with a fork before serving to separate the grains and enhance the texture.
Why This Hack Works So Well
The science is simple: rice acts like a sponge, soaking up the flavours of its cooking liquid. Plain water offers none, while a savoury broth or stock cube imparts herbs, spices, and umami richness directly into each grain.
This transformative trick means your rice will complement any main dish brilliantly, moving from a mere filler to a standout component of the meal. It's a small change with a significant impact on everyday cooking.
