Cook Ins
A simple way to change the flavor and color of a plain rice is to vary the cooking liquid. Try any one of the following substitutions.
- Chicken or beef broth or bouillon for all of the water
- Chicken consommé diluted as directed on can for all of the water
- Apple juice for half of the water
- Orange juice for half of the water
- Pineapple juice for half of the water
- Tomato juice for half of the water
Stir Ins
For color, flavor or just for a change, prepare 3 cups hot cooked rice and stir in one of the following:
- Almond: ½ cup slivered almonds browned in 2 tablespoons butter
- Bacon: 4 slices bacon, diced, crisply fried and drained
- Browned Butter: ¼ cup butter heated until light brown
- Carrot: ½ cup shredded carrot and 2 tablespoons butter, melted
- Lemon: 2 teaspoons lemon juice and 2 tablespoons butter, melted
- Marmalade: ¼ cup marmalade and 2 tablespoons butter, melted
- Mushroom: 1 can (3 or 4 ounces) sliced mushrooms or mushroom stems and pieces, drained, heated in 2 tablespoons butter.
- Olive: ½ cup shopped ripe or pimiento stuffed olives, sliced.
- Onion: 2 tablespoons minced onion cooked and stirred in 2 tablespoons butter until tender.
- Parsley: 2 tablespoons snipped parsley.
