Rice in a Jar--4 Versions

"Give 1 of each rice mixture to one person or individual recipes to different people. Tie a festive ribbon around each jar or baggie and a tag or card with a message that includes THE FOLLOWING INSTRUCTIONS: "To cook, combine the rice mixture, 2 cups of cold water and 1 Tbs butter in a heavy saucepan. Bring to a boil over high heat. Cover and cook over low heat 15 minutes or until liquid is absorbed. Makes 4-6 servings." I got this recipe years ago from a book of "gifts from the kitchen" from the 1970s or 1980s. One recipe each of all 4 mixtures makes 2 gifts yielding 4-6 servings, so the way I came up with total servings is 4 x 2 x (4 to 6) = 32 to 48. (Also good to keep for yourself for when you're in a hurry or to take camping.)"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by lazyme photo by lazyme
Ready In:
15mins
Ingredients:
22
Serves:
32-48
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ingredients

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directions

  • FOR EACH TYPE OF RICE MIX:

  • Mix together all ingredients.
  • Divide in half and store in tightly closed plastic bags or jars with tight-fitting lids.
  • Each package or jar should contain approximately 1 cup plus 3 Tbs of rice mixture.
  • Wrap with a colorful ribbon or decorate however you like.

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Reviews

  1. Ginny Sue
    I made the vegetable rice mix, however I didn't have vegetable bouillon so I used chicken bouillon instead. I left out the salt because bouillon is already so salty. I also added 1/4 teaspoon chiptle powder per one cup of rice. I'll definitely make more of these to have on hand and for gifts. Penzeys is a good source for all the dried vegetable flakes.
     
  2. PaulaG
    I made the lemon-dill rice mix and it went wonderfully with grilled fish. I did not have the bouillon powder and decided to cook the rice in chicken broth. Since chicken bouillon typically has salt, I think that 1 teaspoon salt would be to much for my taste. I did reduce the salt to 1/2 teaspoon even with the broth and it was plenty. I look forward to trying the others.
     
  3. lazyme
    Fun recipe to make. I've only tried one so far, the Onion Rice Mix, and it was very good. I'm giving some away, but keeping one of each to try for myself. Thanks, echo.
     
  4. Dienia B.
    ive made the onion rice mix and its good , ive dried the peppers and used stre bought cumin and parsey for spanish rice good rices to have
     
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Tweaks

  1. Ginny Sue
    I made the vegetable rice mix, however I didn't have vegetable bouillon so I used chicken bouillon instead. I left out the salt because bouillon is already so salty. I also added 1/4 teaspoon chiptle powder per one cup of rice. I'll definitely make more of these to have on hand and for gifts. Penzeys is a good source for all the dried vegetable flakes.
     

RECIPE SUBMITTED BY

[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. From January 2005 to September 2008, I hosted the recipe tagging game <a href="http://www.recipezaar.com/bb/viewtopic.zsp?p=2192193">ONE-TWO-THREE HIT WONDERS</a>, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts <a href="http://www.recipezaar.com/member/88099"> ~Nimz~</a>, <a href="http://www.recipezaar.com/member/67656"> justcallmetoni</a>, <a href="http://www.recipezaar.com/member/157425">Lauralie41</a> and <a href="http://www.recipezaar.com/member/428885">Andi of Longmeadow Farm</a> with incredible kindness of took over my workload. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. In 2008 my dear sister finally joined Recipezaar. Her chef name is Sagadahoc (the county in Maine she lives in). My popular Recipe #89132 is actually her recipe--check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: <li><a href="http://www.recipezaar.com/cookbook.php?bookid=123948">Sharon123's Cook-a-Thon Cookbook</a></li> <a href="http://www.recipezaar.com/member/58104">~Rita~</a>: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. Her cookbooks focus on a variety of inspired topics, many of them health-related, and the introductions often provide an encyclopedic disquisition on the topic at hand. Some stand-outs: <li><a href="http://www.recipezaar.com/mycookbook/book/27685">Edible Flowers</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33443">Honey Honey You`ve got me wanting you!</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33123">Recipes I named after zaar chefs</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33325">Menopause</a></li> If you've been around Zaar any length of time, you probably know that <a href="http://www.recipezaar.com/member/4470">Bergy</a> writes wonderfully detailed and helpful recipe reviews and has also contributed a wealth of wonderful recipes of her own. 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UPDATE: <a href="http://www.recipezaar.com/member/80353">evelyn/athens</a>, host of the Greek Cooking Forum and Greek food expert extraordinaire has a cookbook of her own Greek fecipes that could be the only reference you'll ever need for Greek cuisine: <li><a href="http://www.recipezaar.com/mycookbook/book/76021">Greek Cookery</a></li> I'm not a vegetarian, but I do eat meatless meals a fair amount of the time. 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