Comments on: Homemade Rice A Roni

By: Lynn

Lynn — Thu, 25 Aug 2011 15:07:01 +0000

@Mommytoneb, This was a recipe I posted early in my site. I have not made this since I went gluten free two years ago. But from what I remember we did like the texture better when I sauteed the mixture first in butter.

By: Mommytoneb

Mommytoneb — Thu, 25 Aug 2011 14:52:09 +0000

I saw your recipe and with great excitement prepared it for dinner last night. I think perhaps I did something wrong! The rice was severely undercooked. I kept having to cook it longer and longer, and add more water. The roni’s then were overcooked. Any suggestions? Is it better to saute the mix in the butter before adding the liquid? I am sad, and so confused! Thanks……

By: CoachT

CoachT — Sat, 06 Aug 2011 03:09:56 +0000

Great idea and very tasty!

Try this idea… leave out the bullion (too much salt and preservatives anyway) and instead of 2 cups of water, use 2 cups of stock (homemade gives you complete control) of your choice.

Add in: sauté some thinly sliced mushrooms in that initial phase with the rice and noodles.

After it’s been cooked about 15 minutes; add 1/4 cup of milk, stir, and let stand uncovered covered 5 minutes. Very creamy.

By: Rita

Rita — Mon, 28 Feb 2011 17:32:32 +0000

The only thing that bothers me about bouillon is that it almost always contains msg. I wonder if anybody has found any that does not? At least the amount of chemicals all togther would be vastly less than rice dinner mixes at the store, even with the bouillon. Sounds very good.
Rita´s last blog ..Menu Plan Monday – February 28

By: Lynn

Lynn — Mon, 09 Aug 2010 00:46:06 +0000

@JenPenM, I am so glad that you like it!

By: Menu Plan: 8-9-10 « JenPenM

Menu Plan: 8-9-10 « JenPenM — Sun, 08 Aug 2010 23:25:37 +0000

[...] Monday – Balsamic Thyme Chicken with carrots and homemade Rice-a-Roni. [...]

By: JenPenM

JenPenM — Sun, 08 Aug 2010 22:44:02 +0000

I LOVE Rice-a-Roni and it was one of the only packaged mixes left in my pantry… until I found this recipe of yours. Thanks so much! It’s wonderful.
JenPenM´s last blog ..Learning to Customize

By: Patty

Patty — Mon, 12 Jul 2010 13:57:41 +0000

Thank you for a fantastic recipe!!! My son who always says he doesn’t like rice had two HUGE servings of this. I finally have a side dish that the entire family will eat (happily)!! Thank you, Thank you, thank you!

By: Lynn

Lynn — Wed, 13 Jan 2010 01:24:50 +0000

@Angie, Different brands of bouillon can contain different amounts of salt. So that may be the difference. You can always cut back a little on the bouillon if you think it is too salty. I think it is a bit salty but less salty then the real rice a roni.

By: Angie

Angie — Tue, 12 Jan 2010 19:32:22 +0000

Hi,
Is beef bouillon powder different than beef instant bouillon? I made this last night and it was extremely salty, so I thought maybe I used the wrong thing. Please let me know. Thanks!