Mexican Rice Pudding
INGREDIENTS:
4 c Raw Long Grain Rice
4 ts Salt
1 ts Dried Basil
1/2 c Green Pepper Flakes
5 ts Parsley Flakes
4 c Raw Long Grain Rice
4 ts Salt
1 ts Dried Basil
1/2 c Green Pepper Flakes
5 ts Parsley Flakes
Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip