Curried Rice
1 cup uncooked long-grain white rice
2 chicken or vegetable bouillon cubes, crushed to powder
1/2 to 1 teaspoon curry powder
1 teaspoon dried minced onion
1/2 teaspoon ground cumin
1/2 teaspoon parsley flakes
1/2 teaspoon salt or celery salt
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In a large mixing bowl, stir all the ingredients and pour into a sealable container.
To Cook: In a large saucepan combine Curried Rice mixture with 2 cups cold water.
Bring to a boil.
Reduce the heat to low, stir once and cover.
Simmer for 14 to 20 minutes, or until the liquid is absorbed. Each mix makes four servings.
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