Using broth to cook rice

Broth cube or homemade?

Homemade products have taste and nutritional qualities that are much superior to those of industrial products. But, if time is of the essence, is the dehydrated cube an acceptable option? Are there any quick alternatives to freshly made homemade stock?

Update on dehydrated stock cubes

Are stock cubes bad for your health? Just read the list of ingredients to understand that vegetables, meat or poultry are often non-existent, or present in very small quantities. What will give flavor to your cooking water will essentially be: salt, sugar, flavor enhancers and flavoring substances.

Salt, as in most industrial products, comes first on the list. Which means that its concentration will generally be much higher compared to the salt added by the cook or the consumer. Such quantities, although they seem excessive at first glance, eventually become habit-forming. Sugar added to dehydrated cubes poses the same problem. Worse, it creeps in discreetly. Its presence remains imperceptible, but the effects of addiction operate over time.

Surveys carried out by the UFC Que Choisir association and the magazine 60 million consumers revealed large disparities between classic stock cubes and those offered in organic form. In the latter, we find real vegetable extracts and fewer additives. These products are close to what you can obtain by making your own broth in dehydrated cubes.

Homemade stock cube

In itself, it is not the “dehydrated cube” format that is problematic, but its formula. By making your own stock cubes in advance, practicality is guaranteed while ensuring perfect control of the composition.

It's up to you to choose what you will put in your broth: vegetables, garlic, onions, meat or poultry, aromatic herbs... Cook everything then mix the mixture before reducing it. Spread it evenly and place it in the freezer. Then, cut it into small pieces that you can use for your next rice recipe to cook in broth.

Tips and variations: some use ice cube trays to avoid cutting and obtain a more cubic format. Others prefer to dehydrate the mixture in the oven before cutting it and reserving it in a cool place.

What is the difference with a “background”?

Veal stock, poultry stock… What is the difference between these stocks and broths made from the same ingredients?
Basically, the ingredients are cooked longer than in a broth. You can put the bones, cartilage and the entire carcass of the animal there. These preparations are both more aromatic and often less salty than broth, making them an excellent sauce base.

How to make a good broth for cooking rice?

For a real effect on cooking rice, you need to be able to add flavor to a homemade broth. A few simple tips can make the difference:

• cut the broth ingredients into small pieces to promote aromatic diffusion;
• monitor the rise in temperature of the water: try to keep it simmering to avoid excessive evaporation;
• cook longer to obtain maximum nutrient transfer;
• remember to let it rest before filtering.
• Your broth is ready for cooking the rice.

An example of a recipe with broth

For a tomato risotto, you need round rice, preferably organic, IGP Camargue rice.

The chicken stock is made in advance. You can use fins cut into small pieces in the pan. Pour in the water and keep at a low boil. Add the vegetables (mushrooms, carrots, leeks, celery stalks, etc.) and a little garlic. Sweat separately without coloring before adding to the broth water in preparation. Cook for at least 2 hours in simmering water without a lid. Leave to rest then filter the broth before reserving to cool.

It's time to move on. Brown the garlic and onion in a pan with a little oil. Add fresh cut tomatoes, oregano, parsley and pepper. Pour in the round rice and dry white wine and stir until absorbed.

Now is the time to add your homemade chicken stock. Mix until completely absorbed and until you obtain a very creamy texture. Add more broth if necessary.

This risotto recipe can, for example, be served with a fish fillet.