Curry flavor (spicy yellow):
2 tablespoons curry powder (final "hotness" depends on what you use)
4 tablespoons instant minced onion
1 tablespoon sugar
1 tablespoon chicken or vegetable bouillon
1 teaspoon instant minced garlic
1/2 teaspoon ground turmeric
Onion flavor:
2 (1.25 ounce) packages onion soup mix
OR 6 tablespoons instant minced onion PLUS 4 tablespoons beef or vegetable bouillon
1 tablespoon parsley flakes
1 teaspoon salt
Chicken flavor:
4 tablespoons instant chicken bouillon
1/2 teaspoon instant minced onion
2 teaspoons dried thyme
4 tablespoons dried parsley
1/4 teaspoon pepper
1 tablespoon sugar
Beef flavor:
4 tablespoons instant beef bouillon
1 teaspoon instant minced onion
1 teaspoon instant minced garlic
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1 tablespoon sweet paprika
1/4 teaspoon pepper
1 tablespoon sugar
Combine RAW rice and ONE flavoring mix (I use an oversize zippered plastic bag) and mix until evenly distributed. Curry rice will be yellow, beefy rice vaguely pink.
Divide into your prefered serving size packages. Label with cooking directions, or insert an index card.
Store in a cool dry place and use within 6 months.
Cooking directions:
For 8 (1/2 cup) servings, boil 3 cups water in a covered pan. Add 1 1/3 cups (1/3 recipe) of flavored rice. Turn heat to a simmer. Stir thoroughly to mix. Cover. Simmer for 20 minutes or until liquid is absorbed.
For 6 (1/2 cup) servings, boil 2 1/4 cups water in a covered pan. Add 1 cup (1/4 recipe) of flavored rice. Turn heat to a simmer. Stir thoroughly to mix. Cover. Simmer for 20 minutes or until liquid is absorbed.
For 24 (1/2 cup) servings, use the entire recipe plus 8 1/2 cups water. Prepare in a 5 to 6 quart pan or Dutch oven.
**Brown rice may be used, but to get tender tasty rice you must add 2 tablespoons of water to the partial recipe or 1/2 cup to the full recipe and BOIL the rice before steaming. Mix the cold water and rice mix in the pan, cover and bring to a boil and boil just 8 minutes. Turn all the way down to simmer and cook another 20 minutes, checking the last 5 minutes for tenderness and doneness. If the liquid is completely absorbed before the brown rice is tender, add 1-2 tablespoons hot water and cover the pan to finish cooking.
