Rice Flavor Adds

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.