Homemade Rice-A-Roni Copycat Recipe
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.
Ingredients:
- 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.
Directions:
- Mix all of the ingredients together in a bowl. Voila. There’s your rice mix.
- 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.
Notes:
- 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.