Flavored Rice


Do you fix your rice with water? I’m sure many of you will not be surprised by this post and you have made it this way many times. However, I have followers that are just learning to cook or do not cook that often and may not know this.

If you want to eat a basic white rice, then just follow the directions on the package. If you want a nice change of flavor to your rice, replace the water with either chicken broth, vegetable broth or beef broth. Follow the directions for cooking on the rice bag and you will enjoy a new flavor to your rice.

Keep in mind that you can also add spices to your rice, however, you should cook the spices in a little oil first. Most spices won’t release their flavor in water but they do in oil. After you cook them in the oil just toss them in with the rice as it cooks.

Herbs that are hearty like thyme or rosemary can be added with the rice without cooking them in the oil while herbs like parsley or chives are best added after the rice has cooked.

So whether you want your rice plain, cooked with broth instead of water or with herbs and spices added, you can enjoy all the different flavors just the way you want.



Ingredients – I used Jasmine

Rice, beef broth & salt.



In a medium saucepan,

add all three ingredients.

Stir occasionally until broth boils.



Cover, turn to low and cook according to

package time which was 15 minutes

on my rice bag. Place the rice in a

bowl and serve.


Flavored Rice







  • 2 cups broth (beef-chicken-vegetable)
  • 1 cup uncooked Jasmine rice
  • 1 tsp salt, optional


  1. Place all of the ingredients into a 3 quart saucepan.
  2. Bring to a boil over medium heat.
  3. Turn to low, cover and cook for 15 minutes or until all of the liquid is absorbed.
  4. Remove from the heat and serve.


Add hearty herbs like rosemary or thyme to the broth before cooking.

Add spices to a little oil and cook a minute to bring out the flavor then add to the rice before cooking.

Add Parsley or chives to the rice after it is done cooking.








Categories: Rice


  1. A great trick for even a novice cook is to add a bit of salsa to the rice as it cooks, substituting for the same amount of water/broth. If you want just some color, add some dried red/green bell peppers from a package. They will rehydrate perfectly as the rice cooks. Very festive! Biggest hint = do not disturb the rice as it cooks; turn off the heat, leave it covered and give it some privacy for about another fifteen minutes. Fluffy!

    I once bought a big package of freeze dried vegetables that were meant for “Survival Stew” or some such use. This use did not prove fruitful, but I tossed a couple of tablespoons of the veggies into rice or any other high liquid food; even cooked them with noodles! They were fun because of the colors, but totally tasteless. But I couldn’t bear to toss them out. Eventually the bag was empty.

    Virtual hugs,


    Liked by 2 people

  2. Every now and then when I bake fresh bread I make herb butter which is basically butter mixed with rosemary, thyme, salt and garlic. So if I’m making rice I add a good spoon full of herb butter to the water and it really picks up the flavor.

    Liked by 2 people

  3. Nice. I love the chicken broth cook with rice (it is famous in Singapore), and called Hainan Chicken Rice – where we eat the rice with chicken and sweet chilli sauce.
    You can add many things with rice. Lovely post.

    Liked by 2 people

  4. I love rice cooked in Chicken stock. Have you ever had Hainese Chicken Rice. It’s one of my favourite meals, although I don’t have it often, and have never made a successful meal of it myself. It’s particularly good in Singapore – almost their national dish.

    Liked by 1 person

    • That will taste amazing and talk about healthy! We get a side of beef every November and I ask for all the bones with marrow from the entire cow to make bone broth. I never thought about cooking rice in it, great idea Katelon!


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