Mary Ann’s Rice

You probably don’t need the consommé.

A consommé is a clarified and concentrated stock consumed as a soup. Considering you’re about to dump margarine and rice into it, and we’re cutting it with beef broth, there’s not a lot of upside to clarifying or concentrating the stock; just use two cans of beef stock.

We talked about the history of Uncle Ben’s in the post for chicken and rice casserole from Martinez, California.

From a box sold in Adams, Minnesota, with ephemera from Ohio.

Mary Ann’s Rice

1 pkg. Uncle Ben’s Rice
1 can beef broth
1 can beef consommé
1 stick margarine

Bake at 350 deg. for 1 hour.

One Comment

  1. Carol Massie

    I have a 1961 variation of this recipe…From Ruth Freeman, Oakland, California:
    In large electric skillet, brown:
    1 cup uncooked white rice (NOT instant)
    1 cup short vermicelli noodles
    1 stick butter, sliced
    1 pkg onion soup mix
    4 cups boiling water
    In large electric skillet, brown rice and noodles in butter. Reduce heat to a low simmer and cover. Allow to “steam” for 30 minutes and serve. Note: You could also add a pound of cooked hamburger and 3 tablespoons of slivered almonds to this dish for a complete meal. If so, add about 2 teaspoons of salt to the mix, or to taste. Ruth called it simply, “Rice & Noodles.”

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