Rice Seasoning Mix

From: Vyrianna

On May 15, 2009

Makes delightful flavored rice. As has been said before the main flavor is dill. I made it with vegetable bouillon instead of chicken because I do not like chicken. We will make again, but most likely will be changing the dill out for another spice. The second time we did this, I used the rest of the vegetable bouillon I had, and the rest is an extremely low sodium beef stock. Instead of the 1 tablespoon dill, I used 1 teaspoon summer savory (in the dill family) and added 2 teaspoons more dried parsley. This makes a very flavorful rice, but keeps from having one strongly dominate flavor.

From: Chef #904335

On Apr 19, 2009

This is a great recipe!!! We love it. I make 2 batches one with chicken and one with beef. I have not tried the almonds yet in it. Only change I would make is to increase the water to 3 cups and to use 2 scoops of mix and 1 cup of rice. The flavor is more mellow and not as salty. This mix has replaced any need for boxed rice and it is all I use... a great money-saver too! Thank you!

From: ~SwoR~

On Dec 22, 2003

My niece came over to eat dinner with me this afternoon and we had this rice with deep fried whole cornish hens. She left with the rest of the bottle of Rice Seasoning Mix. I didn't have any almonds on hand so I didn't use them this time, but I can't wait to do it again with them. You must like dill to enjoy this (which both she and I do!) because it is the dominant flavor (at least without the almonds). I used my rice cooker and melted 1/2 a stick of butter in it then slightly toasted the rice in the melted butter (like you do Rice-a-Roni) added the water and seasonings and cooked as usual. In the rice cooker, the rice slightly over browned and I unplugged it within 10 minutes of the end of the cook cycle so I wouldn't let this sit in a rice cooker on warm. I love this rice.

From: ~TigerJo~

On Oct 25, 2004

This recipe is really very good, but I found I need to shake or mix it very well before each use. I made a new batch this weekend and it was quite yummy, but the nuts, the bouillon, and herbs tend to try to shake out in different layers and can end up tasting too salty. I did increase the dried herbs a bit.