Homemade Rice-A-Roni

published Oct 4, 2024
A spoon in a pot of homemade Rice-a-roni
Credit: Photo: Erik Bernstein; Food Stylist: Ben Weiner

It’s deliciously buttery and toasty.

Serves4

MakesMakes 3 1/2 cups

Prep10 minutes

Cook30 minutes

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A spoon in a pot of homemade Rice-a-roni
Credit: Photo: Erik Bernstein; Food Stylist: Ben Weiner

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.

Credit: Photo: Erik Bernstein; Food Stylist: Ben Weiner

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

  1. Toast the fideo noodles. Toast fideo noodles in butter until darker in color and fragrant.
  2. 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.
  3. 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

Nutritional Info

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

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  1. 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.

  2. 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.

  3. 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.