Stock Recipe
Jul. 8th, 2013 08:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bluegargantuaHi,
So I had some vegetable stock sitting around from when I did a turkey last year and it was about to hit its "use by" date. It occurred to me that one container would be about 2/3rds the amount of water I put into my rice cooker when I'm making up a large batch.
So I put the rice and the stock into the pot, added another 2 cups of water, tossed in some pinto beans and about a 1/3 of the can worth of extra water and put it all into the rice cooker.
It came out really, really well. I had just enough liquid in there, not too much so it was soupy and not so little it stuck and burned. It was moist but fluffy and really tasty.
So something to spice up the rice. Hooray!
later
Tom
So I had some vegetable stock sitting around from when I did a turkey last year and it was about to hit its "use by" date. It occurred to me that one container would be about 2/3rds the amount of water I put into my rice cooker when I'm making up a large batch.
So I put the rice and the stock into the pot, added another 2 cups of water, tossed in some pinto beans and about a 1/3 of the can worth of extra water and put it all into the rice cooker.
It came out really, really well. I had just enough liquid in there, not too much so it was soupy and not so little it stuck and burned. It was moist but fluffy and really tasty.
So something to spice up the rice. Hooray!
later
Tom
