Culinary expert Andrea Vaughan, the founder of Homemade for Elle, revealed a better way to cook rice than simply cooking it in boiling water. While the packet instructions do tell you to place the rice in a saucepan of water, which should be brought up to the boil, there's a missing ingredient.

It's natural to assume that the missing ingredient would be salt that adds more flavour to the rice, but Andrea has a different idea. "If you happen to love salty, bold, and vibrant flavours, I have a little secret to share with you," she said. "Instead of boiling your rice in water, try cooking rice with chicken broth."

This everyday kitchen staple delivers a more punchy flavour thanks to the herbs and seasoning already in the stock.

To make sure the chicken stock is integrated properly into the rice, it's advisable to stir the chicken stock in the boiling water until it dissolves.

Then you can continue to cook the rice as you normally would, making sure to keep an eye on it so that the rice doesn't burn.

First, fill up the saucepan with the rice that you would like to cook; then skim the rice with water.

Next, put on the highest heat on the hob and let the water boil and bubble. Now add the chicken stock cube and stir until dissolved.

Turn down the heat to a simmer, cover the pot, and leave the rice to soak up the water (and stock) for the next 15 to 20 minutes.

Andrea said: "The chicken broth will leave your rice moist, salty, and for such a simple substitution. Your friends and family will be wondering how you made such tasty rice."

Additional flavour-enhancing ingredients for rice include butter, minced garlic and rosemary.