Friday, August 25, 2017

Rice-Ah-Roni – The San Francisco Treat?

While it’s true this great side dish was invented in The City, to call it “the San Francisco treat” is a bit of a stretch. Like I said in the video, the next time I see this served around here, will be the first. I’d say a Mission-style burrito is the real San Francisco treat. Which reminds me, I seriously need to do that video.

Regardless, if you like the stuff from the box, I think you’ll enjoy this, although without all that MSG, it will not be quite as savory. I guess we’re sacrificing a little less flavor for something that’s more healthful, at least according to me. I’ve stopped trying to convince people that eating lots of MSG is not a great idea; but as far as how it impacts one’s diet and carb cravings, I think the research is clear. In fact, forget the research, and just ask yourself why so many people are addicted to fast food.

It’s certainly not the quality, or appearance. Having said that, if you do want to get closer to the original, simply use a cheap, powdered chicken base to make your broth. That stuff is loaded with MSG, among other things, and may be preferable to many of you drive-thru junkies, he said judgmentally. Either way, I really do hope you give this a try soon. Enjoy!

3 tablespoons unsalted butter
1/2 cup finely diced onions
2/3 cup orzo pasta, or spaghetti broken into small pieces
1 1/3 cup white long grain rice
3 cups high-quality chicken broth
Spice blend:
1 1/2 teaspoon kosher salt, plus more if needed
1/8 teaspoon freshly ground black pepper
1/8 teaspoon coriander
1/8 teaspoon mustard powder
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/8 teaspoon turmeric
1/8 teaspoon cayenne
1 tablespoon freshly chopped parsley


Janet Williams said...

I think I've been waiting for this recipe for 30 years, Chef John. Will try it this weekend. Thank you so much!

J Rrr said...

I followed this recipe exactly as shown. killer side to my sous vide porterhouse.

Sarath said...

Hello Chef John,

Another super rice recipe. I want to know which brand of pan are you using?


Yvadora said...

Bookmarked!! I can't wait to try it this week yum!

Mitchell- said...

Nice and cute video. It would have been nice to have a complete recipe with details/and how to make it for future use.

Brad Piper said...

Mr. Chef John, this is the Rice-A-Roni Company, we will forgo appropriate litigation for trademark infringements of our products, if you, in exchange: provide a video for Chicago Deep Dish Pizza.

The Rice-A-Roni Company

Patrick Whitehead said...

This is a REALLY great side that can be made in a snap. It'll be a regular, to be sure. It is a pretty large recipe, so I'll likely half it next time.

Margaret Anderson said...

According to Wikipedia,
the original idea came from recreating a family side dish. Nice to see you bring it back to home-made :)

I didn't have chicken stock in the freezer but had vegetable. I added about 1/2 C diced celery because I had a piece to use up.

As always . . . Thanks for posting!

Margaret Anderson said...

According to Wikipeida
the original idea was inspired by a family dish. I'm glad to see you bring it back to a home-made recipe :)

I didn't have chicken stock so used vegetable and I had a piece of celery to use so that went in, too.

As always . . . Thank you for posting!

Taylor Davies said...

Broccoli is full of MSG, your move chef john.

fast food addiction is just a triple blow of salt, fat, and sugar. three things rare and hard to come by in hunter gatherer society, but pack the most punch in regards to what keeps us going. so we made them cheap and plentiful as soon as we had the means, now we all have to battle hear disease and bloated guts..

Yahya Siddiq said...

How many servings is this?

Ethan Schenk said...

If I have basmati rice, does that change the cooking time or method?

Chupa Goat said...

Im sure this is beneath your skills but could you do a recipe for steel cut oats? I have been trying to get back into eating oatmeal and can't seem to get the same taste profile on steel cut oats as I do with old fashioned oats.

Kelseyloretta said...

I'm so excited to try this recipe! But is there a way to make a smaller batch? My son loves the boxed stuff but we are a small family and it would take us a week to finish. I know just halving the recipe sometimes dosen't work like you think it should. Thanks!

Yonders Wall said...

I will definitely try this. Is 17 minutes too long for cooking orzo? The box reads 9 minutes for al dente.

Victor said...

Hello Chef John, you make very good videos, and tasty food, but can you talking in videos more legibly, because my English is not so good.

Matt said...

Absolutely FANTASTIC! Thanks Chef John

rodentraiser said...

OK, then, does anyone have a method to break up angel hair spaghetti (because I now have a whole box to use up) without pounding it for an hour or sending it flying across the kitchen?

I'm making this now and it sure smells good, Chef John. I didn't have any more onions, so I added onion powder and garlic powder, plus a pound of cooked hamburger.

What can I say? I'm cheap.

Scott Barber said...

It tastes "delicioso", to quote another YouTube Chef... But, I failed to compensate for the inadequacies/ inconsistencies/ inferiority of my electric range top of uncertain age. I'll make adjustments and enjoy it. Just wait until next time!

Roberto said...

My wife thought I was crazy to make this recipe since we have Rice-a-Roni on our kitchen shelf. But now she's a convert after I made it this evening. Your version is superior in every way. What's next? Home made Spam? How about a recipe for Cheetos?

Unknown said...

This recipe turned out perfect using what I had in the pantry, whole wheat orzo and parboiled rice. Beautiful color and no danger of gumminess with the parboiled.

At 5600 feet elevation, I simmered for 19 minutes versus 17 with no additional water in the recipe. Now I have a kicker recipe for that occasional pot of chicken stock in my fridge looking for a delicious home. CJ scores again!

Martin said...

Cooked off a beef filet head and made small pot of beef stock from trimmings, added some HM chix broth to make the 3 cups. Hello, San Fran! Delicious!

Rev. Lori said...

Thank you! I made this for the second time tonight. It's so easy and already a family favorite. Was out of onion this time so I used minced garlic. Still yummy.

Lori said...

Our new favorite. Made it three times so far. I made a recipe card for my Mother along with a spice packet. She's thrilled too!

Unknown said...

I made this today and it turned out really well. I tweaked this for the Instant Pot electric pressure cooker. Did the saute and all steps directly in the pot, then cooked on the Rice cycle. Once the cycle completed I turned off and left at pressure for 10 minutes. Due to less moisture escape in a pressure cooker, I only used 2 3/4 cups broth and it turned out wonderful. Oh I also added 1/2 t MSG which was a really nice addition. One thing I will try next time is slightly less pepper as it was a bit kicky for me but that's just a matter of preference. Great recipe, thanks for sharing.

Sync Blackberry said...

Perfect. Use Orzo and 3 T of butter. Don’t change anything. Best rice ever and I’m a professional chef.

Nancy Friedberg said...

okay....I'm a monkey's uncle...that's what I said, skeptical as always, if 17 minutes and 5 minutes cooks this....well, it did. and I am. Very good. needed salt. added fava beans...not the greatest idea..oh yeah....added a chopped clove of garlic too.
really really NICE side dish for the duck confit.