I have a great substitute to Rice-a-Roni for you. If you’re concerned, like I am, what goes into your boxed pantry goods, sometimes it’s good to make it yourself. You will know exactly what the ingredients are and there won’t be any mystery flavorings or chemicals. The best reward is that this tastes much, much better than the boxed version! Thanks to America’s Test Kitchen for this recipe! Enjoy! 🙂
*I used basmati rice because it has the most flavor for a dish like this.
*Be sure to use unsalted butter. If all you have is salted butter, then don’t add the 1 1/4 tsp. salt.
*I have raw and cooked onion issues so I subbed onion powder for the grated onion.
*If you want it vegetarian, replace chicken stock with vegetable broth.
- 1 1/2 cups basmati rice or other long-grain white rice
- 3 T. unsalted butter
- 2 ounces vermicelli, broken into 1″ pieces
- 1 onion, grated
- 1 garlic clove, minced
- 2 1/2 cups chicken broth
- 1 1/4 tsp. salt
- 3 T. minced fresh parsley
- Place rice in medium bowl and cover with hot tap water by 2 inches; let stand for 15 minutes. Don’t skip this step!
- Using your hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl.
- Add cold tap water to rice and pour off water. Repeat adding and pouring off cold water 4-5 times, until water runs almost clear.
- Drain rice in fine-mesh strainer.
- Melt butter in saucepan over medium heat. Add pasta and cook, stirring occasionally, until browned, about 3 minutes.
- Add onion and garlic and cook, stirring occasionally, until onion is softened but not brown, about 4 mins.
- Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes.
- Add broth and salt, and bring to a boil. Reduce heat to low, cover, and cool until all liquid is absorbed, about 10 minutes.
- Off heat, remove lid, fold a clean dish towel in half and place over pan, replace lid. Let stand for 10 mins. Fluff rice with fork, stir in fresh parsley, and serve.