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How to cook rice in bone stock

Answered on August 19, 2014
Created February 08, 2013 at 12:46 AM

I eat a bowl of white rice occasionally as part of a post-workout meal. I have some bone stock, and I substituted water with it in my rice cooker. After it was done cooking, it stuck to the bottom.

Any tips on how to avoid sticking? Should I maybe cut my stock with water - my stock is gelatin coming out of a fridge. Or should I try to cook on stovetop?

9f54852ea376e8e416356f547611e052

(2957)

on February 08, 2013
at 08:21 PM

Good tip, I'll try this as well!

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on February 08, 2013
at 06:07 PM

Rice is definitely not that simple. I've been a chef for 20 years and the only advice on cooking rice is to read the directions specific to the rice you are cooking.

9f54852ea376e8e416356f547611e052

(2957)

on February 08, 2013
at 10:48 AM

Thanks for the detailed instructions, I'll try it out!

7cc64d8fdbca692dccee238f38e24b82

(124)

on February 08, 2013
at 06:50 AM

Going to try that this weekend, thanks

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7 Answers

4
B5bd19e76142cca78c869d146ba4182a

(120)

on February 08, 2013
at 05:21 AM

I've been making bone broth rice for two weeks straight, recovering from jaw surgery. I'm like the Rice Whisperer right now. My bone broth is also straight up gelatin, and it works great:

Throw 1/2c white rice and a dollop (tsp?) of butter into a small saucepan on the stovetop. Add 1/2c bone broth (3/4c for softer rice). Heat on medium-high until boiling, then put a lid on the saucepan and turn stovetop to its lowest setting. You will see steam rising through the seal between the lid and pot -- the rice is done when you stop seeing steam rise (or if you can only see the faintest wisps).

If you time it right, you will be able to get all the rice out of the pot, perfectly done, with no sticking. If you prefer a paella-like crunchy bottom on your rice, take the lid off the pot at the same time as you normally would (no steam) and turn off the burner, but leave the pot on the burner as the burner cools down.

For ultimate delicious: cook 1/4lb bacon. Pour some (or all) of the grease over the rice, then chop the bacon and toss it in.

7cc64d8fdbca692dccee238f38e24b82

(124)

on February 08, 2013
at 06:50 AM

Going to try that this weekend, thanks

9f54852ea376e8e416356f547611e052

(2957)

on February 08, 2013
at 10:48 AM

Thanks for the detailed instructions, I'll try it out!

1
3491e51730101b18724dc57c86601173

(8395)

on February 08, 2013
at 07:51 PM

If you use a rice cooker, unplug it as soon as it switches from "cook" to "warm". That should fix the sticking (although I like the crunchy bits of rice on the bottom).

9f54852ea376e8e416356f547611e052

(2957)

on February 08, 2013
at 08:21 PM

Good tip, I'll try this as well!

0
15dfddb2195385569014b970890b12ad

on February 08, 2013
at 06:38 PM

I make rice in broth for my daughter like this: Thoroughly rinsed rice in the pot with 1 3/4x liquid as rice - usually I use 1/3 water and 2/3 gelled up bone broth. Boil, cover & reduce heat to very low simmer until liquid is absorbed, usually 12-15 mins, then fluff, cover turn off heat, let stand another 5-10.

Once you find the heat & time for your pot and stove it always works.

0
217fc6ef1b76bf244bcb22b3e5c5841c

on February 08, 2013
at 06:29 PM

I would recommend heating it on a stove top in a pan with large surface area. This is a HUGE factor in cooking rice that people often forget, it should not be crowded. Heat the pan to medium before adding the stock and rice (At the same time, perhaps with some butter), stir occasionally, and as I said use a wide, pan with lots of surface area, not a deep pot. I also second Kashkillz, rice is very difficult to cook properly, that's why risotto is so crappy at so many restaurants.

0
7d46edca72c2f8347f65d7b734d1f1eb

on February 08, 2013
at 05:50 PM

Don't you just cook 1 part rice to 2 parts 'liquid' and it is that simple and many options. I've been doing the pad of butter and broth in with rice once or twice a week on heavy training days and it is fantastic. Only problem for me is to be careful not to over eat it which is easy to do. I try to just make enough for a meal at a time.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on February 08, 2013
at 06:07 PM

Rice is definitely not that simple. I've been a chef for 20 years and the only advice on cooking rice is to read the directions specific to the rice you are cooking.

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on February 08, 2013
at 08:34 AM

Google Risotto recipes and follow those. Delicious and easy.

0
D87cf7bb07cfc85acf7203c17065d239

(268)

on February 08, 2013
at 12:56 AM

Try cooking it on the stovetop that might help. I dont judge since I eat organic millet & quinoa once in a while and those are grains.

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