16 Reviews of Rice Seasoning Mix

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.

From: SueB-SueB

On Feb 2, 2008

This was a very nice change to regular old rice. I did find it way too salty. I ended up using 1-1 1/2 T per pot of rice. Its a great recipe and thanks for posting!

From: JeannaLW

On Jul 27, 2008

I halved the dill, subbed pepper for the lemon pepper (didn't have any), and skipped the seasoning salt and onion due to allergies. I only had 1/4 cup of parsley. I threw in some Italian seasoning and thyme. I left out the optional almonds, but added some dried mixed vegetable flakes. Finally I used it in Kashi seven grain mix instead of rice. Despite my many changes, it was great! Thank you for another winner, MizzNezz! I worried that this would be too salty due to all the bouillon, but it was quite good. I've got plenty of mix left and plan to use it in rice soon.

From: J-Lynn

On Feb 26, 2006

Wonderful!! I love it, my husband loves it; and it's so easy to make. Will be using this recipe often! I decided to make the mix without almonds and just add them to the rice every now and then. Personal preference.

From: CountryLady

On Jan 6, 2006

Since I prefer steamed rice, I didn't follow the rice cooking directions & my rating is for the spice blend alone. Its excellent- added much needed flavour to plain steamed rice! I added 1 1/2 tbsps directly to 1/2 cup rice, 1 tbsp butter & 1 1/2 cups water in my steamer. Thanx Inez!

From: omm nadia

On Sep 13, 2006

This seasoning mix makes excellent rice! I have made it 2x now and first time added 3 tbs of mix to rice, little salty for my taste. 2x time I use 3 tsp and it was just right! Thanks so much for your recipe!

From: children from A to Z

On Nov 8, 2007

I made this tonight with pork chops and everyone loved it. I did use brown long grain rice. It took 30 min. for my liquid to absorb into the rice, I don't know if that was because it was brown rice or what. None the less very tasty, Thanks Mizz Nezz!

From: Ginny Sue

On Jul 6, 2008

This is very good, so much better than any packaged mix. I used only one teaspoon of dill weed because one of the other reviewers said the dill flavor was dominant. I also added the almonds, which adds an extra crunchy texture. I'm glad I have this in my pantry now; I am looking forward to making it again.

From: Dione in RI

On May 3, 2008

I logged on here just to write a review on this recipe. Loved it!! I followed it ALMOST kind of exactly. I don't use alot of salt in food and I tend to buy salt-free or low sodium products when I can. With that said I was measuring 3/4 cups low sodium chicken boullion, ran out, grabbed an old cheap regular powdered chicken boillon powder, ran out and I was still about 2 tablespoons shy of the 3/4 cup so I threw in 4 boullion cubes that I ground. Per other reviews on there being too much dill I only added 2 teaspoons. I didn't have almonds so I omitted them (they're optional anyways). Because I didn't add the almonds I only used 2 tablespoons per 1 cup of rice. I also chopped up some water chestnuts to get the crunch I'd me missing from the almonds. The final product....DELICIOUS! Although slightly too salty. Next time I make this (which I will) I'll probably still mix low-sodium boullion with regular but I'd aim for 1/2 cup LS and 1/4 cup regular. Thanks so much for the recipe. It really does taste like something you would buy in a box only I can make it less salty which is a BIG plus!!