Originally, these were posted on my blog about 6 years ago. I revisited them last summer but now I'm posting them today because they are perfect for a project I'm going to be working on soon for our emergency storage kits and our 72 hour bags. You might also be interested in these for hiking, camping and backpacking.
To make them you simply add water or another liquid you prefer (like broth if you wish). The project I'm going to working on involves mixing these recipes together then dividing them equally between 4 empty Capri-Sun packets and resealing with high heat from a hair straightener set to 450 degrees. I saw this idea on a few different emergency and camping boards and I thought it would be fun to try. These individual packets are light, small, thin and easy to pack in a backpack. You can adapt preparation by adding boiling water, resealing and waiting 10-12 minutes and then enjoying. I happen to have
Butter Powder
in my storage as well so I can add that to the mix - but you wouldn't have to do so of course. Also, if you are preparing these for a long term storage option and are not using a FoodSaver, I would insert an oxygen absorber packet. This will suck the moisture and air out of the packet and allow you to safely store them as long as they were properly sealed. I'll let you know how my 'capri-sun' packaging endeavor goes in a future post!
If you are not using these for backpacking or storage, think about making these and then storing them in an air tight Mason or other canning jar. I think you could even put them in a Ziploc style baggy - and if you wish, freeze the mix.
Onion Rice Mix
4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 T. parsley
1/2 t. salt
Lemon Dill Rice Mix
4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 T. dill
1 T. chives
1/2 t. salt
Vegetable Rice Mix
4 cups uncooked rice
1 envelope vegetable soup mix
2 T. dried minced onion
2 T. dried minced celery
2 T. dried minced pepper
1 t. salt
Spanish Rice Mix
4 cups uncooked rice
1/2 cup Mexican seasoning mix
1/2 cup dried corn
2 T. parsley
1 T. basil
Creamy Herb Rice
4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 T. parsley
2 T. thyme
1 T. marjoram
Combine the ingredients specified for each different mix, and store each different mix in a glass jar or tightly closed container on the pantry shelf for up to 4 months.
To Use: Mix 1 cup of any of the rice mixes with 2 cups of liquid, either water, juice, broth, or a combination along with 2 tablespoons of butter. Place the rice, liquid, and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover and simmer the rice for 10-15 minutes or until all the liquid is absorbed.
To cook in a microwave, combine the rice, liquid, and butter in a 1 1/2 quart casserole, and heat, uncovered on high or full power for 12 minutes. Top and stir once or twice during the cooking. Cover the casserole and let rice stand for 5 minutes before serving.
Variations: It's easy to make a meal in one pot if you sprinkle a cup of rice mix around a roast or several meat or fish pieces before baking. Just remember to add 2 cups of liquid, cover, and bake for at least 30 minutes or until meat is tender. Or, try serving the prepared rice combined with stir fried vegetable, shrimp, or chopped ham. When making Spanish Rice, it's a good idea to use tomato juice or sauce as the liquid. The mixes make 32 oz. each.
You might also be interested in a Food Saver, mylar bags or oxygen absorbers;
