Curried Rice Mix in a Jar
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A layered jar of rice, raisins, onion and curry powder. Simmer it with water for 20 minutes for about 6 servings of curried rice, a simple side dish or gift.
Ingredients
- 1 cup long-grain rice or broken vermicelli pieces, or a combination of the two
- 1 chicken bouillon cube crumbled
- 2 tablespoons dried minced onion
- 1/4 cup raisins
- 1/2 teaspoon Madras curry powder hot or mild
Equipment
- mason jars
- saucepan
Directions
- In a 1 1/2 cup jar, layer the rice, bouillon, onion, raisins, and curry powder, in that order.
- Close tightly and attach the cooking directions.
Notes
Add: 2 1/2 cups water; up to 1/4 cup hot water, only if needed. Bring 2 1/2 cups water to a boil in a medium saucepan. Add the mix, cover, lower to a simmer, cook 20 minutes. Add hot water as needed, fluff and serve.
Storage: dry mix up to 6 months airtight or vacuum-sealed. Leftovers refrigerated within 2 hours, 3 to 4 days; cooked rice frozen up to 1 month.
Nutrition
Serving: 40g | Calories: 139kcal | Carbohydrates: 31g | Protein: 2.7g | Fat: 0.3g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.1mg | Sodium: 177mg | Potassium: 110mg | Fiber: 0.8g | Sugar: 5.1g | Vitamin A: 0.2IU | Vitamin C: 1.1mg | Calcium: 17mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; the dry mix as listed; what you add when cooking is not counted; long-grain rice (the first choice counted), dried minced onion counted as dehydrated onion, Madras curry powder (the first choice counted). Brands and portions vary, so use it only as an approximation.
