Cooking Rice In Soup Instead Of Water

Cooking Rice in Something Other Than Water?

Ok so here's the deal. Whenever I go to japanese bbq i order a bowl of miso soup and a bowl of steamed rice to start. When I get both, i pour a few healthy spoonfuls of soup into the rice and let it soak completely. It tastes amazing, and it got me thinking, could you theoretically cook your rice in miso soup broth instead of water. Has anyone tried anything like this or are there any more seasoned chefs on here that can tell me if it would work?

level 1

I often cook my rice in chicken broth. It works just fine.

level 2

There is a persian insult that denigrates the cook who would use water in their pilaf.

level 2

I've also done broth and other seasoning and vegetable add-ins when making rice. I've never though to use a miso base though. Gonna try next time I'm making something Asian-ish.

level 1

Cooking rice in flavored liquid is pretty common. For example, chicken rice has you use the chicken poaching liquid, chicken fat, ginger and scallions/green onions.

level 2

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level 1

I cook my rice in chicken stock. The day I figured out that was a thing I could do was a game changer for me.

level 2

I throw in some curry powder and garlic cloves while I'm at it. Or a scoop of veggie soup mix.

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Have you tried hainanese chicken rice? It's basically rice with chicken stock (abit of chicken skin too for the oils), pandan garlic and ginger. It's fantastic

level 2

How does it affect taste?

level 2

Same here! I did it first because I had a really small kitchen and few dishes. Most of my pots were dirty, so after I pulled the bird I roasted, I put my rice in the pan liquid and added enough water to make the correct ratio and continued roasting. So good!

level 1

Try sautéing your rice in a little butter and olive oil with some diced onion and pepper over medium heat. You'll want to stir so the rice doesn't burn, but the grains turn an interesting translucent color. Then add chicken broth, salt, and pepper and simmer until absorbed.

level 2

add some vermicelli or angel hair pasta broken into 1/2 inch pieces and you've got homemade rice-a-roni .

level 2

This. Momma always said to saute a little onion, pepper, garlic first. Then add rice, like you said. Almost to the tee I should say!

level 1

Cooking rice directly in broth or soup creates a richness in flavor and adds a silky dimension to the liquid base. We often cook rice directly in soups and stock and loooove it! Do the miso and report back - I haven't used that particular soup before.

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When I'm making my rice pudding I cook my rice in apple juice.

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Literally just was making rice pudding yesterday and almost cooked my rice with apple cider instead of my coconut milk. So I'll definitely have to try this next time! It will help cut down on the added sugars! Thanks :)

level 1

Coconut milk and fresh ginger

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Coconut milk and fresh ginger

^ any of the nut 'milks' work well.