Copycat Rice-A-Roni
Copycat Rice-A-Roni
Probably not something you would expect from a recipe site based in Thailand, but this is an excellent side dish and very inexpensive to make. This is the base recipe, you can tailor this many ways. I made this on 1 Feb 2017.
Ingredients
- ½ cup dry spaghetti, broken into 1 inch pieces
- ¾ cup dry white rice
- 2½ cups chicken stock, fresh or from powder, or beef stock
- 2 tablespoons olive oil
Instructions
- Everything ready, I used beef stock from the powder dissolved in hot water.
- In a non stick skillet on medium heat, heat the olive oil and add the spaghetti, stirring constantly until the spaghetti starts to brown.
- Add the rice, stirring to coat the rice with the oil remaining in the pan and browning the spaghetti just a bit more, carefully pour in the stock and reduce temp to a simmer, stir then cover, and stir occasionally until the liquid is absorbed and the rice is tender, about 20 to 30 minutes. If you run out of liquid and the rice is not quite done, just add a bit more stock as needed until the rice is tender.
- Almost done, you can still see liquid and the rice not quite tender enough. Just stir and cover, if the burner is too hot, just move the pan off the burner for a few minutes at a time.
- Perfect consistency, rice is tender, serve as a side dish with any meal.
Notes
Variants: 1. Add cooked mushrooms, garlic, onion, ginger, turmeric, diced bell pepper, chopped spring onion, parsley, chopped broccoli, etc. 2. Add 2 cups of cooked and shredded chicken. 3. Add a good shake of black pepper.
Used in Recipes Listed on this Site:
I made this again on 28 Sep 2017 (I make it often), but this time beef stock used, and wow is that good! When Mother in law sets down plain rice and eats a whole bowl of this rice, I think I a doing something right 🙂
My wife and I absolutely loved this dish! Easy to make with only 4 ingredients. I did add some parsley however, but as a base recipe, this is will be my go to recipe!