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Old 07-16-2013, 02:01 PM   #1
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How to make Rice-a-Roni less mushy

I try to make Rice-a-Roni and if I remember right, after I fry it in butter, I am supposed to add 2 and half cups of water, and bring to a boil, then down to a simmer.


But when it is done, it does not look like the picture, each rice and vermicelli is expanded and forms sort of a mushy content.

What am I doing wrong? Would adding less water make it more like it is supposed to, or would having less heat? What about turning off the burners and restarting them periodically to keep the water still hot but not overheat it, as normally I have the burner as low as it could go without going out.

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Old 07-16-2013, 02:16 PM   #2
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I think you're using too much water and probably cooking it too long. I found a recipe on the Rice-a-Roni site for Seasoned Chicken & Rice that calls for 2 cups of water and cooking for 15-20 minutes. The heat should be around medium so the water stays at a nice simmer. Not a rolling boil, but the water should bubble a bit. hth.
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Old 07-16-2013, 02:40 PM   #3
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I love Rice-A-Roni. All flavors. I pretty much follow the directions on the package, but I add a sprinkling of addtl Minute Rice, so I guess in essence, I'm using less water. I add the HOT water after I brown the rice, and as soon as it starts to bubble and boil, I cover it and turn it down to simmer, stirring occasionally. I think it specifies that the water should be hot before you add it, not just room temp. Also, if the sauce seems watery when it's done, let it sit and it will thicken. We like it so much we want to eat it the minute it's done.
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Old 07-16-2013, 02:41 PM   #4
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Using less water will do the trick. The amount of liquid and the cooking time are the two variables. Since your rice was cooked and soft, cooking time is not the issue.
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Old 07-16-2013, 03:01 PM   #5
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Start making your own. I will never go back to boxed after I made it.Super easy and way better.

measurements are approx. I don't measure this.
2 cups rice
1/2 cup angel hair or vermicelli broken up to 1'' roughly
1/2 cup orzo
1/3 stick butter
1 tsp dried parsley
1/2 tsp sage
1/2 tsp each S&P
2 bay leaves

put everything in a skillet and stir/cook untill vermicelli is browned.
put in a shot of lemon juice or white wine and 2 cans of whatever broth you want. Cover and simmer about 20 minutes.

Play around with spices and onion,garlic etc. I change it up all the time.

Did I mention cheaper too.
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Old 07-16-2013, 03:16 PM   #6
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Quote:
Originally Posted by 4meandthem View Post
Start making your own. I will never go back to boxed after I made it.Super easy and way better.

measurements are approx. I don't measure this.
2 cups rice
1/2 cup angel hair or vermicelli broken up to 1'' roughly
1/2 cup orzo
1/3 stick butter
1 tsp dried parsley
1/2 tsp sage
1/2 tsp each S&P
2 bay leaves

put everything in a skillet and stir/cook untill vermicelli is browned.
put in a shot of lemon juice or white wine and 2 cans of whatever broth you want. Cover and simmer about 20 minutes.

Play around with spices and onion,garlic etc. I change it up all the time.

Did I mention cheaper too.
What a good idea, 4me! Thanks for the recipe.
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Old 07-16-2013, 03:28 PM   #7
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I copied the recipe to my recipe file and may try it some time. I am really one who likes the simplicity of the box mix, though. But some day I might want it when I don't have it in the house, then I will try your recipe and then may never buy a box again!
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Old 07-16-2013, 04:19 PM   #8
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You could mix up several recipes of the herb mix and just measure out the amount you need for one recipe of rice. Just like the box but homemade.
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Old 07-16-2013, 04:51 PM   #9
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You do need to check the directions every time. Different flavors (and brands) call for different amounts of water.
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Old 07-16-2013, 05:52 PM   #10
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I use the recipe that I think Andy posted for rice pilaf, it's seriously awesome and so simple, I make it almost weekly and my partner gets excited every time. I just use a couple handfuls of orzo, or broken up angel hair pasta. Make sure to brown the butter and orzo well.

Rice Pilaf
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