While cooking rice with meat, sometimes I faced that extra water has been added to the rice container when kept for braising. What should I do when I see the rice is turning into fluid? Need opinions to be proactive for the future same conditions?
At that point, I'm not sure there's anything you can really do, except maybe take the lid off & attempt to dry it out before it turns entirely to mush.
For next time, the three simplest alternatives would be:
Use less liquid [which may not be possible].
Add the rice later in the process.
or my personal favourite...
- Cook the rice separately, in a similar or complementary flavour & combine at the end.