Homemade Rice Pilaf in a Mason Jar

Mason jars are the perfect storage container for making your own convenience foods.  We all love to have easy ready-to-use mixes in our pantry and rice pilaf with pasta (a.k.a. Rice-a-roni) is no exception.  It’s easy to make pre-made rice pilaf mixes and store them in a mason jar so they are ready when you need a quick side dish.  We hope you’ll love this recipe for homemade rice pilaf in a mason jar.

This recipe is inspired by one from Chef Tess Bakeresse, an old friend and remarkable chef, baker and cookbook author.

What size of mason jar should I use?

Rice pilaf in a mason jar is best made in one of two sizes: quart and pint.  The recipe below is for a quart sized mason jar and will easily serve 5-6 people.  If you are serving a smaller crowd the recipe can be halved and stored in a pint sized jar.

What kind of rice should I use?

The best kind of rice for rice pilaf in a mason jar is converted rice–also known as par-boiled rice.  Converted rice has been steam pressured in the hull before it has been milled.  This causes it to retain its nutrients and to lose it’s stickiness.  The grains of converted rice separate easily when cooked, but can take longer than an ordinary long grain rice to become tender.

What kind of pasta should I use?

There are several types of pasta that work well in a rice pilaf.  You will want the pasta to be of a similar size as the rice, so orzo is a natural option.  Another option is to break spaghetti into small pieces or purchase pre-broken pasta sometimes labeled as fideos.  If you are gluten free, then you can easily substitute a gluten free pasta as long as the size is similar to rice.

How to customize the seasoning

The recipe below is for a basic chicken flavored rice pilaf, but you can easily swap out of few of the ingredients to change the flavor profile.

• Southwest Flavor:  Replace the parsley and poultry seasoning with 1 t. cumin, 1 t. oregano, 1 t. chili powder (or 1 T. taco seasoning)
• Curry Flavor:  Replace the parsley and poultry seasoning with 1 T. curry powder (I sometimes add 1 T. of brown sugar as well)
• Beef Mushroom Flavor:  Replace the chicken bullion with beef bullion and the poultry seasoning with 2 t. powdered mushrooms (or Trader Joes Mushroom and Company Multipurpose Umami Seasoning Blend).

What equipment do I need?

• mason jars
• canning funnel
• measuring cups and spoons
• plastic bags or other container for spices
• lids and bands

How long will it last on the shelf?

You can safely store rice and pasta in cool dry temperatures for one year or more.  The spices and bouillon may have a shorter shelf life, but should keep sufficiently long in the plastic baggie inside the jar so long as you remove all of the air.  To increase the shelf life of the pilaf mix in the jars, we recommend adding an oxygen absorber before it is sealed.

Do I need to process the jars?

You do not need to process the jars.  Since all of the ingredients are dry and shelf stable they can be stored without processing.  Water bath canning is for high acid foods such as fruits, salsas and pickles.  Pressure canning is for low acid foods such as meats, vegetables and soups.  Rice pilaf before it is made will not need any form of processing in order to keep in a pantry or storage room.  If you have leftovers of the pilaf after it has been prepared, the freezer is your best option.

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

Rice Pilaf in a Mason Jar

Rice pilaf is an easy side dish made even easier by storing it in a mason jar, ready to cook.

Prep Time15 mins

Cook Time30 mins

Course: Side Dish

Cuisine: American, Mexican

Keyword: Dry Goods, Mixes, Pantry

Servings: 6

Author: Culinesco

Equipment

• quart size mason jars
• canning funnel
• plastic baggies
• measuring cups
• measuring spoons
• lids and bands

Ingredients

• 2 c. converted rice
• 1 c. small pasta such as orzo, fideo or broken spaghetti
• ¼ c. dehydrated onion
• 2+ T. chicken bullion (or 6 cubes)
• 1 t. garlic powder
• 2 t. dried parsley
• 1 t. poultry seasoning

Instructions

For the Rice Pilaf in the Mason Jar

• Place rice and pasta in quart mason jar using the canning funnel.
• Place other ingredients in plastic baggie
• Seal plastic baggie with seasonings inside after removing all the air.
• Stuff baggie into the top of the mason jar and cover with metal lid. Seal with band.
• Store in a cool dry place for up to one year.

To Prepare the Rice Pilaf

• Heat 2 T. of butter or other oil in a large skillet.
• Saute rice and pasta in fat on medium high heat until some of the rice and the pasta has a golden brown color.
• Add 5 cups of water to the skillet and bring to a boil.
• Cover skillet and reduce heat.
• Cook until rice is tender, approximately 20-30 minutes.

Notes

• Southwest Flavor:  Replace the parsley and poultry seasoning with 1 t. cumin, 1 t. oregano, 1 t. chili powder (or 1 T. taco seasoning)
• Curry Flavor:  Replace the parsley and poultry seasoning with 1 T. curry powder (I sometimes add 1 T. of brown sugar as well)
• Beef Mushroom Flavor:  Replace the chicken bullion with beef bullion and the poultry seasoning with 2 t. powdered mushrooms (or Trader Joes Mushroom and Company Multipurpose Umami Seasoning Blend).

Tried this recipe?Mention @ergospout or tag #ergospout!