Chicken Rice

A long time ago my husband and I created chicken rice. We both grew up with white instant rice which was then slathered in butter and salt. I can probably eat this once a year and enjoy it. Otherwise I'm not a huge fan. However, we eat rice a lot. It's not instant, but more sticky because it's cooked in the crock pot. I do prefer sticky rice. However, it's still really boring just cooked in water, so we started cooking our rice in chicken broth. At first we would just use half and half, and now we just use chicken broth instead of water. (Although the broth is homemade, so it is essentially still water :) You use boiling water and chicken boullion.) So I don't know how this would work with instant rice, but I imagine it would work just as well. Just substitute your water with chicken broth and cook as the rice directs. It will have a slight color change, but it's a lot less boring and adds some flavor to your rice meals. (We do use plain white rice sometimes. Like with stroganoff or things that have a sauce to go on the rice. But if we're eating rice plain, like next to fish, we make chicken rice.)

I have also experimented with beef broth, for a beefy rice. It's not bad. I just don't have too many meals that go well with that flavor. But if you do, it works just as well.