Homemade "Rice-A-Roni" is the Retro Side Dish My Whole Family Devours
The first things I learned to cook when I was a kid were boxed foods like macaroni and cheese or scalloped potatoes — and Rice-A-Roni was one of my favorites. I grew up in a suburb of San Francisco, and I also loved the fact that the commercials all called Rice-A-Roni “the San Francisco treat.” The chicken one, with its buttery noodles and fluffy rice cooked in an onion-y chicken broth, was my favorite — and I was happy to eat just that for dinner, as it was so flavorful compared to the steamed white rice I would eat with most of my Chinese dinners.
I’ve moved beyond cooking things out of boxes, but whenever I want a comforting dinner that reminds me of being a kid or a rice dish that’s just a touch fancier than rice pilaf, I now make homemade Rice-A-Roni instead. It’s seriously just as easy to make as the boxed version, and makes a great side dish next to some pan-seared salmon and garlic Broccolini.
Why You’ll Love It
It tastes just like the retro treat. There’s tender rice, buttery toasty noodles, and tons of flavor from chicken broth along with garlic and onion powder. It tastes just like what’s in the boxed version, but better.
It’s just as easy to make. Boxed Rice-A-Roni is made in three steps, and this recipe is just as easy with the same number of steps.
Key Ingredients in Homemade Rice-A-Roni
Broken vermicelli noodles. These are basically broken pieces of longer dried wheat vermicelli noodles that are also known as fideo in Spanish and Mexican cuisine. They’re not the same as vermicelli in Asian cuisines, which is made of rice.
Long-grain white rice. Any kind of long-grain white rice like jasmine will work here.
Butter. Toast the noodles in melted butter, and both will turn nutty and toasty as they brown. This nutty flavor is key to mimicking the taste of boxed Rice-A-Roni.
Broth. Low-sodium chicken broth is the liquid used to cook the rice and vermicelli.
How to Make Homemade Rice-A-Roni
Toast the fideo noodles. Toast fideo noodles in butter until darker in color and fragrant.
Add the rice and seasonings. Add the rice, garlic powder, salt, onion powder, and turmeric if you want a golden yellow color. Cook for a little bit to toast the rice and bring out the flavors in the seasonings.
Cook with broth. Add low-sodium chicken broth and bring to a boil. Cover and simmer over low heat until the rice is tender and the broth is absorbed. Stir in chopped parsley to finish.
Helpful Swaps
If you can’t find broken fideo noodles, break up long fideo or wheat vermicelli noodles into rough 3/4- to 1-inch pieces until you have 2/3 cup, or use 1/3 cup dried orzo pasta.
To make this dairy-free, substitute plant-based butter for regular butter.
To make this vegetarian, substitute low-sodium vegetable broth for the chicken broth.
Homemade Rice-A-Roni Recipe
It’s deliciously buttery and toasty.
Prep time 10 minutes
Cook time 30 minutes
Makes Makes 3 1/2 cups
Serves 4
Ingredients
2 tablespoons unsalted butter
2/3 cup broken (wheat) vermicelli or fideo noodles, or 1/3 cup dried orzo pasta (2 ounces)
1 cup long-grain white rice
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground turmeric (optional, for color)
1 3/4 cups low-sodium chicken broth
3 tablespoons finely chopped fresh parsley leaves (about 6 sprigs)
Instructions
Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 2/3 cup broken vermicelli and cook, stirring constantly, until golden-brown and nutty-smelling, about 1 1/2 minutes. Add 1 cup long-grain white rice, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/8 teaspoon ground turmeric if using. Cook, stirring constantly, for 1 minute.
Stir in 1 3/4 cups low-sodium chicken broth (careful, it will bubble up) and bring to a boil. Reduce the heat to low. Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes.
Turn off the heat. Add 3 tablespoons finely chopped parsley leaves and stir and fluff into the rice with a fork. Taste and season with more kosher salt as needed.
Recipe Notes
Fideos: If you can only find long strands of fideo noodles or are using wheat vermicelli, break into rough 3/4- to 1-inch pieces and measure out 2/3 cup before using.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
