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Home Ec Project: Rice Mixes

Rice is one of the most economical items in the frugal kitchen. But plain rice can become monotonous and boring. Here are several mixes that the home ec student can make to liven up plain rice.

Chicken-Flavoured Rice Mix

4 c Uncooked Long Grain Rice
1 ts Salt
2 ts Dried Parsley Flakes
4 tb Instant Chicken Bouillon
2 ts Dried Tarragon
1/4 ts White Pepper


Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.

CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.

Dill-Lemon Rice Mix

4 c Long Grain Rice, Uncooked
4 ts Dill Weed Or Dill Seed
8 ts Instant Chicken Bouillon
5 ts Dried Grated Lemon Peel
2 ts Salt


Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings.

Mexican Rice Mix

4 c Raw Long Grain Rice
4 ts Salt
1 ts Dried Basil
1/2 c Green Pepper Flakes
5 ts Parsley Flakes


Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.

Onion-Flavoured Rice Mix

4 c Uncooked Long Grain Rice
1 tb Parsley Flakes
2 pk (1 1/4 oz) Onion Soup Mix
1 ts Salt


Combine ingredients in a large bowl; stir until well blended. Put about 1 1/3 cups of mix into three 1-pint airtight containers and label as Onion-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix

Onion-Flavoured Rice: Combine 1 1/3 cups ONION-FLAVOURED RICE MIX, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings

Vegetarian Rice Mix

4 c Raw Long-grained Rice
2 ts Salt
4 ts Onion Flakes
4 ts Red Pepper Flakes
3 tb Instant Vegetarian Bouillon
4 ts Celery Flakes
4 ts Green Pepper Flakes


Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed. Makes 4 to 6 servings.

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