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Cooking rice with chicken broth / stock

S

simcooks

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I tried to cook rice with chicken broth / stock so as to give my rice some flavor. However, because I used chicken broth / stock instead of plain water, when the rice was fully cooked, the rice at the bottom of the cooker got a bit burnt.

Is there any way around preventing my rice from burning?
I use plain old Thai Jasmine rice.

Chinese Recipes
 
I always stir my rice very frequently to prevent burning. Maybe this will help?
 
Maybe your heat is on too high or try a different pan? I usually don't have that problem and I make my rice the same way. My husband gets irritated if I open the lid to the rice - lol - so that is out of the equation for me.
 
Yeah, are you sure the chicken broth was the reason it burned? I have often burned my rice without using chicken broth as the liquid.
 
Twinmama said:
Yeah, are you sure the chicken broth was the reason it burned? I have often burned my rice without using chicken broth as the liquid.
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I don't burn my rice when I use the rice cooker to cook rice using water.

When I use chicken broth, usually the rice at the bottom of the rice cooker gets a bit burnt.

I cannot control the heat as my rice cooker only has an on/off switch. No temperature setting.

A friend of mine suggested that I steam my rice instead. I'll also try the stirring method ButtrflyDreams suggested, tho I don't usually open the lid of the rice cooker.
 
Usually when I cook rice w/ stock instead of water, I will keep the heat lower if I'm affraid of burning. Since you are using a rice cooker, perhaps thin out the stock by adding a little water? Worth a try, and will still add flavor.
 
vp311 said:
Usually when I cook rice w/ stock instead of water, I will keep the heat lower if I'm affraid of burning. Since you are using a rice cooker, perhaps thin out the stock by adding a little water? Worth a try, and will still add flavor.
Click to expand...

Hehe.. I recently solved the problem but kind of in a convoluted way. I still used the rice cooker, with the usual amount of liquid I would use for that specific rice serving. When the rice start to make a cackling sound, I transfer the pot to a steamer to steam the rice the rest of the way.

I think you are right about lowering the heat. By transferring my pot of rice from the rice cooker to the steamer, I avoided direct contact between the base of the pot and the heating element.


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Welcome to my cooking blog
 
Great thinking! I'm glad you got it figured out, rice is one thing that we eat alot of at my house, so I've got pretty good at making it well.
 
vp311 said:
Usually when I cook rice w/ stock instead of water, I will keep the heat lower if I'm affraid of burning. Since you are using a rice cooker, perhaps thin out the stock by adding a little water? Worth a try, and will still add flavor.
Click to expand...

Excellent idea, VP311.

We have actually been thinking about buying a rice cooker - Do you think they are worth it Simcooks? Thanks!
 
mtmomj said:
We have actually been thinking about buying a rice cooker - Do you think they are worth it Simcooks? Thanks!
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Hi mtmomj, it depends on how often you cook rice so as to even out the "cost per use" :)

But having said that, rice cookers are not very expensive nowadays so I'd say go for it! Do take note that you should buy one that is just nice for the # of people you are cooking for, otherwise if say, you buy a rice cooker that can take 4-6 servings and you are cooking only for 2, the rice may not turn out too nice cos the base of the rice cooker is too big.
 
Thanks for the advice. My husband pretty much has the rice thing down, as for me - Some of the times my rice is not cooked all of the way. :rolleyes:
 
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