I can’t remember whether I got this recipe for bouillon rice from my friend, Peggy Swink, or whether she got it from me. It really doesn’t matter I guess. We both served it all the time in the 1970s. Our husbands knew exactly what to expect for dinner when we got together. No matter what the entrée was, bouillon rice was sitting there next to it.
I absolutely love rice. Always have, as a matter of fact. I have lots of rice recipes now but bouillon rice was my very first one. Because I love rice so much I just assumed that my husband, Marvin, did too.
One night after about 30 years of marriage, I served rice for dinner. Something just snapped and he blurted out, “I hate rice!”
I said, “Well, why didn’t you say so sooner?” Good question.
On the other hand, it took him 30 some years to figure out that I couldn’t read a road map. This became painfully obvious when we flew to California and landed in San Diego. Marvin drove the rental car while I reluctantly manned the map, turning it constantly to figure out which way was up. In no time I had us headed directly for the Mexican border. In frustration I threw down the map and exclaimed, “I can’t read a road map!”
He said, “Well, why didn’t you say so sooner?”
Lessons learned. I no longer serve Marvin rice, and he reads the maps while I do the driving. I’ve decided that one of the keys to a good marriage is getting to know each other really well. Obviously, for some of us it takes longer than others.
Even though Marvin isn’t a fan of bouillon rice, I can highly recommend it. This recipe is an “oldie but a goodie,” just like I am.
Serve this at your next dinner party. You and your guests will love it. Just don’t invite Marvin.