Once you make this homemade Rice a Roni recipe it’ll be your family’s new favorite side dish! Fragrant rice and toasted vermicelli noodles cook in chicken broth with a touch of butter and a few seasonings for a fluffy, savory pilaf. It’s easy to make and pairs well with just about anything!
I remember living in Syria years ago, eating vermicelli rice (called Riz bil Sharieh) that my then mother-in-law had made, and thinking how much it reminded me of Rice-A-Roni. The only difference to speak of is that vermicelli rice is usually white instead of adding turmeric to give it a yellow color.
After that, I found out that this type of pilaf is popular in quite a few countries all over the world!
What we think of as “the San Francisco treat” was inspired by an Armenian rice pilaf that’s similar to the Riz bil Sharieh I fell in love with in the Middle East. This product has a very interesting history that showcases the converging of culinary traditions.
In This Article
The Origin of Rice-A-Roni
In the 1940s, a Canadian-born woman named Lois married an American man named Tom DeDomenico (whose father was born in Italy) who owned a pasta company called Golden Grain Macaroni Co. in San Francisco with his brothers. Lois learned how to make Armenian rice pilaf from a woman – Pailadzo Captanian – who she and Tom rented a room from after World War II.
Lois continued to make that pilaf and one evening at a family dinner, Tom’s brother Vince noted that it would be great in a box. The rest is history!
(You can read more about the history of Rice-A-Roni on NPR.)
This rice pilaf is fluffy and fragrant with nutty basmati rice. Butter adds richness and chicken broth adds depth. The spice list is short, and includes a little turmeric for yellow color. You can choose to make the buttery toasted almond topping or not. I like to add it because I love the crunch and flavor it imparts.
This beautiful side dish is easy to make (no rice maker required!) and sure to become a new family favorite!
Why You’ll Love This Recipe
- Depth of flavor. This comes from good quality chicken broth or chicken stock. Or you can use vegetable broth for a vegetarian dish.
- Nutty crunch. The buttery toasted almond topping is optional, but adds delicious nutty flavor and crunchy texture.
- It goes well with pretty much anything! From roast chicken to grilled steak to baked fish to soups and stews, I have yet to find a main course that Rice a Roni doesn’t pair well with!
The Best Homemade Rice a Roni Recipe
Ingredients
Buttery Toasted Almond Topping (Optional):
- Slivered almonds
- Ghee
Rice:
- Extra-virgin olive oil
- Unsalted butter
- Vermicelli noodles
- Basmati rice
- Minced dried onion
- Salt
- Garlic powder
- Turmeric
- Black pepper
- Chicken broth
- Fresh parsley
Step-by-Step Instructions
- Add the almonds and ghee to a small skillet over medium heat. Cook until the nuts are light golden and smell toasted, about 3 minutes, stirring frequently. Remove from the heat and transfer the almonds to a bowl. Set aside.
- Add the oil and butter to a 3-quart saucepan over medium heat. Once the butter is melted, add the vermicelli noodles and cook until lightly toasted, about 2 to 3 minutes, stirring occasionally.
- Stir in the rice and cook until it starts to smell fragrant, about 1 minute, being careful not to overcook so the noodles don’t burn.
- Add the minced dried onion, salt, garlic powder, turmeric, black pepper, and chicken broth, and stir to combine.
- Bring it up to a boil, and then cover the saucepan, turn the heat down as low as it will go, and cook until the liquid is absorbed, about 15 minutes. If the rice has absorbed all the liquid but isn’t tender, add a splash more hot chicken broth or water.
- Once cooked, remove from the heat and let the rice sit for 10 minutes with the lid on. After that, fluff it with a fork.
Storage
Store leftovers wrapped in the fridge for up to 4 days.
Cooks Tips
- Yes, you can use water instead of chicken broth or chicken stock! However, I find that a high-quality flavorful stock makes all the difference.
- Be sure to toast the noodles and the rice to let them develop a naturally nutty flavor and aroma.
- Don’t be tempted to skimp on the salt. Rice needs to be seasoned well in order to not be bland.
Rice a Roni Recipe FAQs
Does Rice a Roni Need Butter?
No! In this recipe butter is mostly for richness and flavor. If you prefer, you can use olive oil instead of ghee and butter.
What Kind of Rice Can You Use to Make Rice a Roni?
Basmati rice works well here because it’s fragrant and flavorful. However, you can use any type of long grain rice you like to make this pilaf.
How Do You Reheat Cooked Rice?
I find that the best way to reheat cooked rice is in the microwave! Not only is it super easy, but it lets you re-steam the rice. This is important so the rice doesn’t dry out.
The Best and Easiest Way to Reheat Cooked Rice:
- Put however much rice you want in a bowl, spreading it out evenly.
- Wet a paper towel that’s large enough to cover the rice. Briefly wring it out, but still leave it fairly wet.
- Microwave on HIGH for 45 second increments until the rice is warm throughout, stirring in between.
More Side Dishes to Try
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xoxo, Faith
Homemade Rice a Roni Recipe
Ingredients
Buttery Toasted Almond Topping (Optional):
- 3 tablespoons slivered almonds
- 1/2 tablespoons clarified butter (ghee)
Rice:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup vermicelli noodles
- 1 cup basmati rice see Notes
- 1 tablespoon minced dried onion
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 2 cups chicken broth or chicken stock, warmed
- 1 tablespoon minced fresh parsley for garnish
Instructions
For the Buttery Toasted Almond Topping:
- Add the almonds and ghee to a small skillet over medium heat. Cook until the nuts are light golden and smell toasted, about 3 minutes, stirring frequently. Remove from the heat and transfer the almonds to a bowl. Set aside.
For the Rice:
- Add the oil and butter to a 3-quart saucepan over medium heat. Once the butter is melted, add the vermicelli noodles and cook until lightly toasted, about 2 to 3 minutes, stirring occasionally.
- Stir in the rice and cook until it starts to smell fragrant, about 1 minute, being careful not to overcook so the noodles don’t burn.
- Add the minced dried onion, salt, garlic powder, turmeric, black pepper, and chicken broth, and stir to combine.
- Bring it up to a boil, and then cover the saucepan, turn the heat down as low as it will go, and cook until the liquid is absorbed, about 15 minutes. If the rice has absorbed all the liquid but isn’t tender, add a splash more hot chicken broth or water.
- Once cooked, remove from the heat and let the rice sit for 10 minutes with the lid on. After that, fluff it with a fork.
- Transfer the rice to a serving dish. Sprinkle on the parsley and buttery toasted almonds (if using). Serve.
Video
Faith’s Tips
- Vermicelli Noodle Substitute: If you can’t find these noodles, you can use fideo noodles or angel hair pasta that’s broken into 1-inch pieces.
- Oil and Butter Substitute: Instead of 1 tablespoon extra-virgin olive oil + 2 tablespoons unsalted butter, you can use 3 tablespoons ghee if desired.
- Basmati Rice Substitute: You can use regular long-grain rice instead of basmati.
- Vegan Version: Instead of ghee and butter, use olive oil. Instead of chicken broth, use vegetable broth.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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