Rice is a fast and easy side dish. Having this basic rice mix makes this side dish even faster and easier. This mix will keep for months on your pantry shelf, and can take on almost any flavor you need to compliment your main dish. I have included a few suggestions, but you can use your imagination to make your rice pilaf innovative and delicious.

Rice cookers are great timesavers; you can successfully prepare any of the following in the rice cooker rather than on top of the stove. I like to spray the container with non-stick spray before putting in the ingredients.

Basic Rice Mix

6 cups Uncle Ben's converted rice
4 tablespoons dehydrated onion flakes
1/3 cup granular chicken bouillon, or granular beef bouillon
3 tablespoons dried parsley

Mix well and store in an airtight container.


Fruited Rice Pilaf

6 Servings

2 cups water
1/4 cup butter
1 cup Basic Rice Mix
2 tablespoons toasted sliced almonds
3 tablespoons dried cranberries
2 tablespoons golden raisins


Bring the water to a boil in a medium saucepan. Add the butter and rice mix; stir, then add the remaining ingredients and stir once; bring to a boil and then turn heat to low and cover. Let cook WITHOUT STIRRING until liquid is absorbed, about 20 minutes. Stir while putting into the serving bowl.
Note, this may also be baked: Mix all the ingredients except water and butter in small shallow casserole dish. Heat the water and add butter, then pour over the rice mixture. Stir, then cover tightly and bake at 350° for 45 minutes to one hour or until liquid is absorbed.


Mexican Rice Pilaf

6 Servings


2 tablespoons shortening
1 cup Basic Rice Mix
1/4 cup finely chopped celery
2 tablespoons finely chopped green onions including tops
½ cup salsa
½ teaspoon whole oregano
1 3/4 cups water

Heat the shortening in a large frying over medium heat. Add the basic rice mix and stir in the shortening until the rice is lightly browned. Add the celery and green onion and stir for a minute or two. Add the remaining ingredients and stir once; bring to a boil and then turn heat to low. Let cook WITHOUT STIRRING until liquid is absorbed, about 20 minutes. Stir while putting into the serving bowl.

Middle Eastern Rice Pilaf

6 Servings


2 tablespoons vegetable oil
2 ounces angel hair pasta
1/4 cup slivered almonds
1 cup Basic Rice Mix
2 1/4 cups water
1 to 2 tablespoons lemon juice


In large frying pan over medium heat, heat the vegetable oil. Break the angel hair pasta into 1/2-1" lengths and stir into the vegetable oil; stir constantly until the pasta begins to brown. Add the almonds and basic rice mix and stir until lightly browned. Add the remaining ingredients and stir once; bring to a boil and then turn heat to low. Let cook WITHOUT STIRRING until liquid is absorbed, about 20 minutes. Stir while putting into the serving bowl.

Asian Rice Pilaf

6 Servings

2 cups water
2 tablespoons soy sauce
2 tablespoons butter
1 cup Basic Rice Mix
2 tablespoons coarsely chopped cashews
1/4 cup frozen peas and carrots
1 egg, beaten and fried in a nonstick pan, then shredded

Bring the water to a boil in a medium saucepan; add the soy sauce and butter. Stir in the rice mix,then turn heat to low and cover. Let cook WITHOUT STIRRING until liquid is absorbed, about 20 minutes. Stir in the cashews, peas and carrots, and shredded egg.