Rice-a-phony
Meat soups
I grew up in a Chinese household where there was but one way to eat rice: plain, in a bowl, with chopsticks. No soy sauce, and certainly no butter and salt. Not long ago, I found myself invited to dinner at the home of someone I did not know well, eating a nice plate of chicken, vegetables, and a side of rice that was unlike any other rice I'd eaten; it was salty and tender, and I had to make a conscious effort not to shovel it in. After dinner, I wandered into the kitchen to help with the dishes, and as I praised the host for her delicious rice, I caught sight of her secret: empty Rice-A-Roni boxes in the recycling bin. Who knew I was such a fan of hydrolyzed grains and disodium guanylate? This version skips some of the less wholesome ingredients but is just as addictive-- and even has the signature yellow tinge that says "I'm chicken-flavored!"
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