Cooking rice with chicken stock - advice needed please

[Earlybird]

Someone mentioned to me recently that it was yummy to cook rice with chicken stock. Anyone agree, and if so, how much chicken stock should be used? Presume it is just added to the water??
Thanks

One of our favourite dishes which everyone loves is rice done in the oven. I use about half a pint of stock - and a few splashes for luck(chicken or beef both work well)for every 100g of rice and cook it for about half an hour at 180 degrees. I usually add an onion, celery, mushrooms and either chicken or turkey pieces browned beforehand - yummy and pretty easy really.

yes i just add either chicken or veg cube as cook as normal

Hmmm - I don't have stock cubes. Just the concentrated liquid stock from M&S...wonder how much I should put in, and presumably it goes into the boiling water?

Sorry it's so painfully obvious I'm not much of a cook.

To get the taste of the stock I would have thought that you would have to use the full absorption method. It depends on your rice but for white rice it's usually one part rice to 2 parts liquid. It should say on the rice packet though.

Thanks for advice - will give it a go.