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Homemade Rice-A-Roni Copycat Recipe

Thursday, September 8, 2011@ 12:10 PM

Do you know what this recipe it going to make?

How about now?

Isn’t it looking very familiar?

Did you read the title and now you’re just humoring me?

I don’t have anything against artificial colors or preservatives, and I definitely didn’t make this recipe because I wanted it to be healthier.  I made it purely because I love Rice-A-Roni.  If I eat Eggo waffles for dinner, I could eat Rice-A-Roni for breakfast… and dinner.  Hmm.  Eggo Waffles with a side of Rice-A-Roni.  Eggo Waffle Sandwich stuffed with Rice-A-Roni  *mmm**drool*  Wonder what Shane would say if I served him that for dinner tonight haha.

So anyways, this recipe was just for my own curiosity.
Does it taste as good as the box?  -  Yeah.
Is it as easy as just ripping open the box?  -  Not even close, but I’m glad I did it anyways.


  • 2 cups white rice
  • 1 cup vermicelli, broken into very small pieces.  (if you can’t find vermicelli, use angel hair pasta)
  • 6 Tbsp chicken bullion powder
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup parsley flakes
  • 1/4 tsp thyme
  • 1/4 tsp turmeric
  • When you are ready to cook it, you’ll also need 2 Tbsp butter and 2 1/4 cups of water.


  1. Mix all of the ingredients together in a bowl.  Voila.  There’s your rice mix.
  2. To cook:  Melt 2 Tbsp of butter in a skillet.  Add 1 cup of the rice mix and stir to brown it a little.  Add 2 1/4 cups water and bring to a boil.  Reduce to low, cover and simmer for about 15 minutes.


  • To make more servings, simply add more rice and adjust your water & cooking times accordingly.
  • I ended up not adding all of the parsley, but close to it.  And I’m not a huge fan of thyme, so next time I’m going to try leaving it out.



5 Responses to “Homemade Rice-A-Roni Copycat Recipe”

  1. Josanne says:

    Thanks for sharing-I’ve never seen homemade rice-a-roni. Yours looks great! Maybe your reason isn’t for health reasons, but I’m sure it must be cheaper to make it homemade. I need to copy this one down. Thanks!

    • Happy Wife says:

      Yeah it was a lot cheaper! The only stuff I had to buy was the rice and the vermicelli, which I think was about 50 cents worth LOL And it was about the equivalent of about 3 regular sized boxes.

  2. Ashley J says:

    Only a year later, but you can find the vermicelli already broken in small pieces in the mexican food aisle, it is only about .30 for a 7 oz bag at my walmart, makes for a quicker prep time :)

  3. M. Page says:

    This is now my go-to-recipe and my whole family absolutely loved it. Thank you so much for posting this fantastic recipe. What I love about this is that I can control the amount of each ingredient and still have all the flavor of the boxed mix. For example, I have used low-sodium boullion and no one at my table could tell the difference. Thanks again! We love your recipe!

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