Comments on: Homemade Rice-A-Roni

By: Danna

Danna — Tue, 31 Jan 2012 21:37:02 +0000

lol, this is extremely near to my recipe for Armenian Pilaf. except my Armenian step-family uses TONS of butter. i usually use olive oil to saute my rice/fideo. (: thanks for sharing!

By: Lotta

Lotta — Tue, 17 Jan 2012 02:58:15 +0000

I just made this tonight and it turned out great! Both kids loved it, even the rice-hater 7-year-old!

I used leftover cooked rice, so I cooked the cut-up angelhair spaghetti first according to the instructions (with half the liquid and only 5 minutes cooking time), then added the rice and cooked another 3 minutes. Very quick and a great way to use up leftover rice!

By: Kristine

Kristine — Sun, 09 Oct 2011 15:52:46 +0000

I have a silly question, are u supposed to saute the rice and pasta while its hard?

Yes, lightly brown the hard rice and pasta, then add the liquid and cook. -Katie

By: joyce

joyce — Sun, 12 Jun 2011 02:13:02 +0000

I made this tonight & my entire family gave it a thumbs up! They said it was much better than boxed rice a roni.

By: J.

J. — Thu, 02 Jun 2011 08:24:49 +0000

Okay, after three experiments tonight, I think I made a decent rice-a-roni out of Basmati long-grain brown rice. I crumbled up fettucini noodles, sauteed them in 2 tbsp butter, and set them aside. Then I sauteed the brown rice in the leftover butter, added 3 1/2 cups chicken broth and simmered for 35 minutes, covered. Then I added the sauteed noodles (with a recommended cook time of 12 minutes) and cooked an additional 15 minutes, covered. The only measurements I changed was increasing the broth to 3 1/2 cups, and increasing the total cook time to 50 minutes; of course I also sauteed the pasta separately and added it to the rice later so it didn’t overcook. Tasted great!