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Keep this copycat version of Uncle Ben's most popular rice blend on hand for a fraction of the cost by making it yourself.
serves/makes:
ready in:
under 30 minutes
4 reviews
ingredients
DRY SPICE MIX
1 tablespoon chicken bouillon granules
1 teaspoon dried minced onion
1/2 teaspoon dried minced parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1 1/2 teaspoon seasoned salt
RICE MIXTURE
2 cups water
2 tablespoons butter or margarine
1 cup uncooked instant white rice
1/3 cup uncooked wild rice
directions
To make ahead: Combine the spices and store in a sealed bag or jar.
To prepare the rice: Add the spices to a medium-sized saucepan. Stir in the water, butter, white and wild rices.
Bring the mixture to a boil over medium-high heat. Stir occasionally. When the liquid boils, reduce the heat to a simmer and cover the pan with a tight fitting lid.
Let simmer for 8-10 minutes or until almost all the liquid has been absorbed.
Remove from heat and let stand 5 more minutes. Stir before serving.
recipe tips
For a nuttier flavor, toast the wild rice in the saucepan with the butter for 2-3 minutes before adding the water and spices.
Adding a bay leaf to the water before boiling can add more flavor into the rice. Remove the bay leaf before serving
For a slight citrus flavor, add a strip of lemon or orange zest to the pot before cooking, removing it before serving.
Try other spices such as coriander, cardamom, or a pinch of saffron for different flavors.
If you prefer a bit of heat, add a pinch of crushed red pepper flakes or cayenne pepper to the spice mix.
For a fancy presentation, mold the rice in a small cup or ramekin and invert it onto the plate before serving.
common recipe questions
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs instead of dried (you won't be able to make the spice mix ahead of time, however). Typically, the conversion ratio is 1 part dried to 3 parts fresh. For this recipe, you can finely chop fresh onion, parsley, garlic, and ginger to use in place of the dried versions.
Is there a vegetarian alternative to chicken bouillon granules?
For a vegetarian version, substitute the chicken bouillon granules with vegetable bouillon granules or a vegetable stock powder.
Can I use instant brown rice instead of white rice?
Yes, you can substitute instant brown rice for white rice. Typically instant brown rice is made to cook like white rice but adjust the liquid and cooking time if the brand you are using requires modifications.
What's the best way to store the leftover cooked rice?
Store leftover cooked rice in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave, adding a tablespoon of water to help rehydrate the rice and prevent it from drying out.
Is it possible to freeze the cooked rice?
Yes, you can freeze the cooked rice. Spread it out on a baking sheet to cool quickly, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave, adding a little water to refresh the texture.
How can I make the rice more flavorful?
Try using chicken or vegetable stock instead of water. You can also saute the spices in the butter before adding the rices and liquid to bloom the flavors.
Can I use this rice mixture as a stuffing?
Yes, this seasoned rice mixture makes an excellent stuffing for poultry or vegetables. Prepare the rice according to the instructions, then cool before stuffing into your choice of meat or vegetables. Adjust baking times based on the stuffed item's requirements.
nutrition data
67 calories, 2 grams fat, 11 grams carbohydrates, 1 grams protein per 1/4 cup rice mix.
more recipes like uncle ben's seasoned long grain & wild rice mix
UNION SQUARE CAFE BEAN AND BUTTERNUT SQUASH SOUP
UNION PACIFIC RESTAURANT'S DUCK BREAST WITH ONION TURMERIC MARMALADE
UMBERTO'S ROASTED CAULIFLOWER SOUP
UNION SQUARE CAFE APPLE SAUSAGE STUFFING FOR WILD TURKEY
UNION SQUARE CAFE MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
UNION HOUSE CREAM OF SUN-DRIED TOMATO SOUP WITH WILD RICE
reviews & comments
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Guest Foodie REVIEW:
November 28, 2016Very good recipe. Maybe spicy for some but you can always cut back if you wish. Worth trying!
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Guest Foodie REVIEW:
July 8, 2013This is spicier than Uncle Bens but I really liked it. I actually make up about a triple batch and package it without the water or butter. I shake it up to distribute it and scoop out about a cup and cook one cup of the mix at a time or as needed.
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kitty23 REVIEW:
January 13, 2012I've used a recipe nearly identical to this one several times. The only difference was the amount of turmeric and cumin (mine was 1/2 tsp each). I cut both down to 1/4 after the first attempt. This rice is excellent, but I don't think it tastes like Uncle Ben's. While I have all the spice out, I usually measure up enough for another "batch" and store in a zip bag with my rice to save time the next time I make it.
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Cookingirl REVIEW:
July 30, 2009This was good but does not compare to Uncle Ben's. It's quite spicy and I would recommend that you cut back on the cumin a bit. The tumeric was overpowering so I cut it back to about 1/2 to 3/4 t. Good and will make again.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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