Probably depends on what kind of soup you're throwing it into. But yes, parmesan rinds are great for adding a bit of savory/umami/"funk" into your soups and ste

Probably depends on what kind of soup you're throwing it into. But yes, parmesan rinds are great for adding a bit of savory/umami/"funk" into your soups and stews. I keep a bag of them in the freezer and grab a few whenever I'm simmering something savory or meaty. Unused parsley or cilantro stems work well, too, as a soup toss-in. Not sure if it would work well with rice. I tend to use bay leaves, star anise, or even ginger peels/skins for rice. All of those are more aromatic.