Armenian Rice

8 Servings (home made Rice-a-Roni)


  • 1 tablespoon butter or margarine

  • 1 cup vermicelli broken into 1/2” pieces

  • 1 1/2 cups rice (uncle Ben’s converted rice)

  • 3 1/2 cups chicken stock seasoned and fat-free, boiling hot


  • Pam a large skillet.

  • Over low heat, melt margarine.

  • Add vermicelli and over moderate heat, stirring almost constantly, cook vermicelli until golden brown.

  • Add rice and stir together until a few kernels of rice are browned.

  • Add hot stock.

  • Cover tightly and simmer until stock is entirely absorbed and rice tender - approx.

  • 30 to 40 minutes.

  • If necessary, add a little more water or stock, but this should be done very carefully because rice should be dry and tender.

Category: Pasta, Sauces, Rice, and Grains