Rice-A-Roni Isn’t Gluten-Free, But My Copycat Recipe Is

In this post, I share why Rice-A-Roni isn’t gluten-free (hint, it’s the “roni”) as well as my delicious and easy copycat gluten-free Rice-A-Roni recipe. This post contains affiliate links. Please see my disclosures.

While most people in the gluten-free community know that rice is naturally gluten-free, they may not realize that Rice-A-Roni is not.

While the “rice” part is gluten-free, the “roni” part is not. Roni is short for macaroni, which is typically made from wheat flour.

Rice-A-Roni also delves into the gluten-free question on its website, saying it “cannot guarantee that any particular product is entirely free of gluten.”

Its Pasta Roni is made from wheat flour (gluten), and Rice-A-Roni contains orzo, vermicelli, and other pasta made from wheat flour (gluten).

The company says that even Rice-A-Roni products that do not combine rice and pasta may contain trace amounts of gluten because they are made in the same facility as products made with wheat flour and other grains.

If you’re like me, you grew up eating the self-proclaimed “San Francisco treat” and want to recreate the flavorful one-pot rice and pasta dish again.

Well, you’re in luck. Because I created this wonderful copycat gluten-free rice-a-roni recipe for you to make and love with your family, all without the icky gluten.

Copycat Gluten-Free Rice-A-Roni Recipe

To make this extraordinarily easy gluten-free rice-a-roni recipe, you’ll need the following ingredients:

• 2 tbsp butter
• 1 square (70 grams) of Lotus Foods Brown Rice Ramen, crushed into small pieces. (Equals approximately 1/2 cup of broken gluten-free ramen or vermicelli noodles.)
• 1 cup white long-grain rice, uncooked
• 4 tsp of chicken boullion (I used Orrington Farm chicken-flavored boullion)
• 1/2 tsp dried Italian seasoning
• 1 tsp dried parsley
• 1/8 tsp garlic powder
• 2 3/4 cups water

Start by melting the butter in a large nonstick pan over medium-high heat. Then add the broken pieces of the rice ramen and the white rice to the butter and cook for 5 minutes, stirring often, until the pasta and rice are slightly brown.

Add the bouillon, Italian seasoning, parsley, garlic powder, and water to the pan, and bring the mixture to a boil.

Cover, and reduce the heat to medium-low. Cook until the water is absorbed and the mixture is cooked through, stirring occasionally, about 18-22 minutes. Serve immediately and enjoy.

FAQs and Substitutions

What kind of “roni” did you use? I used Lotus Foods Brown Rice Ramen because it offers thin, vermicelli-like noodles.

If you can’t find Lotus Foods Brown Rice Ramen, look for brown rice angel hair pasta or another thin pasta. You may need to adjust the amount of water needed depending on the thickness of the pasta.

What kind of rice did you use? I used long-grain jasmine rice.

Are bouillon flavors gluten-free? Not all bouillon brands are considered gluten-free. I have an article dedicated to this topic, Gluten-Free Bouillon – Testing for Hidden Gluten, where you can find more information.

I enjoy Orrginton Farm’s chicken-flavored bouillon, and it’s labeled gluten-free, so I know it’s safe. I found it at Walmart, but you could also order it on Amazon.

Still, if you can’t find a safe bouillon at your local grocery store, you could mimic the taste by using chicken broth instead of water and adding salt to taste. I also recommend adding 1/4 tsp of turmeric for color.

Is it dairy-free? Yes, this recipe is dairy-free when you use dairy-free butter or oil instead of butter.

Want More Recipes?

Are you looking for more recipes? You might enjoy the following dishes:

• Crispy Tofu and Rice Ramen
• Flavorful Egg Roll Filling Inside Rice Paper Wrappers or Over Rice
• Gluten-Free Fried Rice
• Gluten-Free Ramen Noodles Soup

You might also enjoy these articles:

• Guide to Gluten-Free Ramen Noodles
• Is Rice Gluten Free?
• Is Cream of Rice Gluten Free? I Tested It!