Momma's Holiday Rice

★★★★★ 2 Reviews
CookinCowgirl avatar
By Gwen Mills
from Sun City, KS

This was my mom's recipe that she always fixed for Thanksgiving, Christmas, or Easter dinner. I never knew why she only fixed it on holidays, as it is soooo easy to make. My dad always said, "No one leaves until the rice is gone!" This can be made ahead and cooked and then refrigerated or frozen. I sometimes decrease the Uncle Ben's rice by about 1/2 to 3/4 cup and use that amount of wild & brown rice blend. This recipe can easily be cut in half cooked in a 9x9 dish.

Blue Ribbon Recipe

This very easy side dish will be a great served at a holiday meal. We loved the flavor of this rice. It reminded us of wild rice. Almonds add a nice crunch to each bite. This is simple and delicious.

— The Test Kitchen @kitchencrew
prep time 10 Min
cook time 1 Hr
method Bake


  • 1 stick
  • 2 c
    Uncle Ben's Original Long Grain Converted Rice, uncooked
  • 2 can
    beef consomme soup (10.5 oz. each)
  • 2 can
    French onion soup (10.5 oz.)
  • 1/2 c
  • 2 can
    sliced mushrooms, drained (4 oz. each)
  • 2 pkg
    sliced or slivered almonds (2 oz. each)

How To Make

  • 1
    Preheat oven to 350.
  • 2
    Melt butter in 13x9 casserole dish.
  • 3
    Add the beef consomme soup, French onion soup, rice, and water. Stir.
  • 4
    Put the mushrooms in. Then sprinkle the almonds on top.
  • 5
    Bake 350F for about an hour until all the liquid is absorbed.