Homemade Rice-a-roni (noodles with rice)
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Rice-a-roni is a popular American side dish made from vermicelli and rice, available as a convenience food since 1958. The recipe emerged from a successful fusion of national cuisines: the dish owes its origins to Armenian pilaf and Italian pasta. However, store-bought convenience food still doesn't compare to the taste and aroma of homemade Rice-a-roni. Keep in mind that you may need 1.5–2 times more broth than the recipe calls for.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g of pasta, vermicelli or spaghetti
- 1 cup long grain rice
- 1 tbsp. vegetable oil
- 1 small onion, chopped
- 1 tbsp chopped fresh parsley leaves or 1 tsp dried parsley
- 2 tbsp saturated chicken broth
We recommend
Recipes with similar ingredients: pasta, long-grain rice, parsley
Cooking the dish according to the recipe:
- First, pour oil into a saucepan. Break the pasta into 1–3 cm pieces. Turn on the heat and stir the pasta in the oil until it begins to lightly brown.
- Add the rice, onion, parsley, and broth. Stir the mixture, cover tightly, and cook as you would regular rice for about 20 minutes. Fluff with a fork and serve.
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