Homemade Rice-A-Roni Mix

savory homemade rice pilaf in white bowl vermicelli rice-a-roni copycat recipe

5 from 2 votes

A pantry-friendly, from-scratch version of the classic Rice-A-Roni side dish. This homemade mix costs less, stores well, and delivers the same familiar comfort without the box or excess salt.

Prep Time5

Cook Time20

Resting Time3

Total Time28

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 193kcal

Cost: $1-2

Equipment

Airtight container (jar or canister)

Ingredients

Dry Mix

2 cups uncooked long-grain rice not instant or Minute Rice
1 cup broken vermicelli pasta pieces
1/4 cup dried parsley flakes
6 tablespoons instant chicken or beef bouillon powder or granules
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme

To Cook

1 cup homemade mix
2 tablespoons butter or margarine
2 1/4 cups water

Instructions

Combine all dry ingredients in a bowl and stir until evenly mixed. Transfer to an airtight container. Store in a cool, dry place.
In a large skillet, melt butter over medium heat. Add 1 cup of the homemade mix and sauté, stirring frequently, until the vermicelli turns lightly golden and smells toasty.
Slowly stir in the water. Bring to a boil, then cover and reduce heat to low. Simmer for 15–20 minutes, until the rice is tender and most of the liquid is absorbed.
Remove from heat and let stand, covered, for 3 minutes. Fluff with a fork and serve.

Notes

Yield clarification: The dry mix in this recipe makes roughly the equivalent of 4 boxes of Rice-A-Roni. Since a typical box contains about 3 servings, this batch yields approximately 12 servings total once prepared.

Serving size: Nutrition information is calculated for 1 serving of the dry mix only. It does not include butter, margarine, or water added during cooking.

Flavor tip: The browning step is essential for developing that familiar, toasted flavor. Don’t skip it.

Storage: Store the dry mix in an airtight container in a cool, dry place for several months.

Nutrition