Seems like you’d bring flavor to the party but I’ve never tried it.
Want to make some basmati rice to go with a grilled chicken dish tonight and am thinking of using my homemade stock (chicken) rather than water.
Am I insane?
Not at all! In fact, I suggest you put a little oil in the pot, lightly fry some onion and garlic, toss in the rice and stir to cover it with the flavored oil, then pour in the stock and cook the rice like you normally would (assuming you cook rice by cooking down all the liquid).
No. I’ve done it. It’s a subtle thing (presuming you’re using stock/broth and not something more concentrated), but does have an effect. I’ve also added herbs toward the end so that the rice picks up some of that flavor.
Follow Patrick’s suggestion but use butter rather than oil and don’t fry, but sweat the vegetables - though I’d drop the garlic and consider shallot. This technique is straight out of Julia’s Volume I of “Mastering”. Thing is, if your homemade stock is rich at all it will try to overpower the distinct flavor of basmati, so use something else.
I do this all the time it makes great rice
Hello? Aren’t you just asking if you can make a sort of risotto here? It all seams kinda simple to me.
Aren’t you just asking if you can make a sort of risotto here?
No. Just a substitute of chicken stock for the water in a traditional rice recipe.
It all seams kinda simple to me.
Sew it would appear.
Ok if you start with a base of onion and white wine and add stock in cup portions while string the whole time. yes we are discussing the same thing but here we are talking about the use of stock in place of water. The rice will be fluffy and firm but have a subtle taste of the stock and any other veg or flavors you have added
OK … I hope I can clarify what I said here:
a > > sort of > > risotto
Does that help any?
I’m not sayin’, I’m just sayin’.
Actually, it is a pilaf, plov, polo, pulau, etc. Same general idea, slightly different words depending on the language.
Pure water has never touched a grain of rice I have cooked. Chicken stock chicken stock chicken stock. 
I, too, do it most all the time but usually broth rather than stock; sometimes vegetable (depending upon what the rice will accompany) but mostly chicken.
Mine neither! I use CA tap water
White folk…always trying to complicate a simple asian dish. ![[berserker.gif]](/uploads/db3686/original/2X/8/8600bbd4810d342b8fbd4ffb62b4f0026275fd37.gif "berserker"){kind=small}
Amen. “White rice” can be an oxymoron.
Shit. And here I’ve thought for years that plain steamed rice was a condiment. 
If Asians used broth for rice, the world would have a giant shortage of chickens 
The only dish I can think of is Hainanese Chicken Rice which is great stuff… but do half chicken broth and half DRC?! Tell me that wouldn’t rock accompanied by an icy cola of your choice.
We use mostly brown rice and I like to make it with 1/2 chicken stock (close to a double or triple stock) and 1/2 water a tablespoon of butter and a pinch of salt into the pressure cooker for 14 min under pressure then let it sit till dinner. the liquid to rice ratio is about 2 to 1 but a lit light on the liquid.
I used my homemade chx stock - which, like Mel’s is really 2-3x in strength and after sweating some shallots - the rice was wonderful. I don’t think water will be used again - though I used straight stock and the rice was very very rich…