Flavored Rice: Skip the Water, Add a Cold Drink

How the Beverage Enhances Rice Flavor

A simple kitchen hack promises to turn plain rice into a savory side dish. By eliminating the cooking water and stirring in a chilled beverage, home cooks can boost flavor and texture without extra equipment.

The trick was popularized by food writer Martha Brennan in an October 2026 column. She explains that most people cook rice by boiling it in water, which can leave grains bland and sticky. Instead, Brennan suggests cooking the rice in a liquid that already carries flavor—such as a cold beer, sparkling wine, or even a brewed tea. After the rice finishes cooking, a splash of the same beverage is added to keep the grains moist and infused with taste.

Can You Use Any Liquid? What About Health?

Brennan’s method builds on the idea that the cooking liquid imparts flavor, so using a flavored liquid makes the rice more complex. The key steps are: rinse the rice, add the chosen beverage, bring to a boil, then simmer until the liquid is absorbed. When the rice is done, pour a small amount of the beverage back over the grains, fluff with a fork, and serve. The result is a dish that tastes as if it had been seasoned with herbs or spices, but with less effort.

When rice cooks, it absorbs the liquid around it. If that liquid is plain water, the grains take on a neutral taste. By contrast, a beverage such as beer contains malt, hops, and sometimes fruit notes. These compounds seep into each grain, giving the rice a subtle depth that would otherwise require added seasonings. The cold aspect of the drink also helps keep the rice from becoming mushy, preserving a firmer bite.

Brennan notes that the technique works best with lighter, less bitter beverages. A pilsner or a light ale can lend a mild sweetness, while a sparkling wine adds a fruity brightness. Even brewed tea, such as green or black, can provide earthy tones. The method is especially useful when preparing rice for dishes that call for a neutral base, such as stir‑fries or tacos, because the flavor can be tailored to match the main ingredients.

What Happens If You Try It at Home?

The question often asked by skeptics is whether any liquid will work and whether the added calories are worth it. Brennan explains that the liquid should be something you would enjoy drinking on its own. Water, broth, or a low‑calorie soup can also be used, but the flavor boost will be minimal. For those watching calories, a small splash of a low‑calorie beverage can add taste without significant impact.

Health experts point out that the technique does not introduce harmful substances; it simply transfers the beverage’s existing nutrients and flavors into the rice. However, if you are on a sodium‑restricted diet, be cautious with beer or wine, which contain small amounts of sodium. Choosing a low‑sodium broth or a plain tea can keep the dish within dietary limits.

The method also reduces waste. By reusing the cooking liquid as a finishing touch, you avoid throwing away flavorful broth that would otherwise end up in the sink. This can be a small but meaningful step toward more sustainable cooking habits.

Frequently Asked Questions

If you experiment with this technique, expect a noticeable change in aroma and taste. The rice should feel less plain and more integrated with the rest of your meal. Brennan recommends starting with a small batch to gauge the flavor intensity, especially if you are using a strong beer or wine. Adjust the amount of liquid added at the end to suit your preference.

The approach also opens doors to creative pairings. A rice cooked with a citrus‑infused sparkling water can complement grilled fish, while rice finished with a light beer pairs well with spicy Asian dishes. By choosing the right beverage, you can tailor the rice to match the flavor profile of any main course.