I’m a Registered Dietitian and This Is the One Thing I Do Every Time I Make Rice
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My family eats so much rice. Whether we’re enjoying it as a base for bowl lunches or dinners, as a filler in our old-school tomato soup recipe, or even in pudding form (side note: Who doesn’t love rice pudding?), we are a bonafide rice-loving family.
My favorite variety is whole-grain brown rice, while my husband and daughter prefer the taste of white rice. Regardless of which type I’m cooking, I always employ one little trick when I make rice as a side dish.
I cook my rice with Pacific Foods Unsalted Organic Bone Broth , which gives the final product added fat, flavor, and protein. Made with simple, organic, and high-quality ingredients, this broth is my secret to rice that’s slightly more flavorful and protein-packed.
Watch More In Organize & CleanBuy : Pacific Foods Organic Bone Broth , $4.99 for 32 ounces at Thrive Market
It is a simple one-to-one swap — for every one cup of rice, I use one cup of bone broth (instead of one cup of water). It’s a little swap that makes a big difference. One serving of this broth contains a whopping 9 grams of protein (while water contains 0!). This bone broth also contains good fats, added potassium, and other important minerals, plus it gives the rice an extra zip in the flavor department that I love and no one in my household has complained about (a win!).
While this is our favorite variety, Pacific has a slew of other options including organic free-range chicken and beef and even low-sodium options (we use the unsalted version, though!). Sometimes I will switch it up and use the Pacific Organic Mushroom Broth to make a vegan option, or the Pacific Beef Broth when we want a richer flavor. No matter which variety I use, the one-to-one ratio remains the same.
This little trick involves no extra effort, but it does make me look forward to making (and eating) a big pot of rice.
What’s your favorite rice trick?
Lauren Manaker
Contributor
Lauren Manaker is an award-winning registered dietitian, book author, and freelance writer based in Charleston, South Carolina. She has an abnormal love for sparkling water and enjoys digging into the latest healthy food trends.
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Source : food
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