Cleaning out my kitchen cabinets the other day, I found that I had managed to hoard a number of packages of various types of rice.  I tidied them up and then decided to reinvent some of them for taking along as hostess/host gifts when invited to dinner or to give to friends who are suffering from the kitchen blahs.  These mixes are pulled from my 60s memories when I spent an awful lot of time being Helen Homemaker.  The cooking time for each rice remains unchanged from that given on whatever brand of rice you choose to use.  The cooking liquid may be water or any stock or broth (if using canned, select lowfat/low sodium) or a combination of both.

Spanish Rice

4 cups uncooked long-grain rice

½ cup dried red bell pepper flakes

½ cup dried green bell pepper flakes

¼ cup dried onion flakes

2 tablespoons dried parsley

2-1/2 teaspoons coarse salt or to taste

1 teaspoon fresh ground pepper

½ teaspoon crushed saffron threads

Combine the rice with the bell pepper and onion flakes, parsley, salt, pepper and saffron in a large resealable plastic bag.  Toss and turn until the mixture is very well blended.  (You can replace the saffron threads with saffron powder but check for flavor as the powder has often been adulterated with other ingredients and is not as strong as the threads).

Divide the rice blend equally between four containers, each of which will cook up to serve 4 to 6 people.  Seal tightly, label and store in a cool, dry spot for up to 1 month.

Lemon-Curry Rice

2 tablespoons freshly grated lemon zest

4 cups uncooked jasmine, basmati, or Green Jade rice

1 cup yellow raisins

1 cup pistachios

1 tablespoon curry powder

2 teaspoons dried curry leaves

2½ teaspoons coarse salt or to taste

1 teaspoon freshly ground white pepper

½ teaspoon ground cumin

½ teaspoon dried red pepper flakes

Place the lemon zest on a plate, spreading it out in as near a single layer as you can.  Set aside to dry for 1 hour.  (You can use dried lemon zest but it won’t be as fresh tasting.)

Combine the rice, raisins, pistachios, curry powder, curry leaves, salt, pepper, cumin and pepper flakes with the slightly dried lemon zest in a large, resealable plastic bag.  Toss and turn until the mixture is very well blended.

Divide the rice blend equally between four containers, each of which will cook up to serve 4 to 6 people.  Seal tightly, label and store in a cool, dry spot for up to 1 month.

Sweet Rice and Lentil Mix

4 cups basmati, jasmine, Texmati, wehani, or brown rice

1 cup lentils

16 whole cloves

8 black peppercorns

2 cinnamon sticks, broken in half

¼ cup finely minced candied ginger

2 teaspoons toasted cumin seeds

2 teaspoons coarse salt or to taste

1 teaspoon toasted cardamom seeds

1 teaspoon freshly ground white pepper

Place one cup of the rice into each of four containers.  Add ¼ cup of the lentils along with 4 cloves, 2 peppercorns, one piece of the cinnamon stick, 1 tablespoon ginger, ½ teaspoon each cumin seeds and salt and  ¼ teaspoon cardamom seeds and white pepper to each container, stirring or shaking to blend well.

When well-blended, seal tightly, label and store in a cool, dry spot for up to 1 month. Each container will cook up to serve 4 to 6 people.