Frisco Rice

Makes 4-6 servings

This is a homemade version of that San Francisco treat Rice-a-Roni®. An exotic combination of rice, pasta, and Italian spices that will have your guests asking for seconds and your kids for thirds.

Ingredients *

2 TBS Butter

1/3 C Vermicelli (broken into 2 inch lengths)

1 C Long Grain Rice

2 Cloves Garlic (minced) *

2 ½ C Water

2 Chicken Bouillon Cubes

1 ½ tsp Dried Parsley

5 grinds Pepper

You will only need a small amount of vermicelli for this recipe (~1/8 lb.).  Break up the vermicelli into 2 inch lengths until you have 1/3 C.

In a medium saucepan with a tight fitting lid, melt the butter over medium high heat until it just starts to bubble.  Add the rice and vermicelli to the hot butter until it starts to turn a pale brown color (see photo). Add the garlic and cook for another 30 seconds. 

Add the water, bouillon cubes and parsley.  Bring up to a simmer, reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft and tender.

* Pronto Substitutes

Chicken Bouillon Cubes – Use Beef or Vegetable Bouillon in place of the Chicken Bouillon Cubes.

To print a copy of this recipe go to Frisco Rice.