Fairy Godmother Rice Recipe - Allrecipes.com
Fairy Godmother Rice Recipe
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Fairy Godmother Rice

Recipe by  

"My grandfather's second wife (hence the recipe name) served this to us when we first met her. We've loved her ever since! A tasty side dish that's perfect with any dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Melt butter in a large skillet over medium heat. Brown noodles in the butter.
  3. In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
  4. Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I have to admit I wasn't sure about this recipe, but I needed a side dish and I had printed this one a while back. I thought the 2 envelopes of onion soup mix might be too much, but boy was I wrong. This was very good. It has a nice blend of flavors and textures. The crispy noodles on top and the water chestnuts add the right amount of crunch. My husband told me he wouldn't mind if I made this once a week!!

Most Helpful Critical Review
Nov 13, 2003

I wanted to love this recipe. Afterall, fairygodmother rice is a great name. Unfortunately, it's onion-flavored rice with crispy noodles. I halved the butter & soup mix; & used instant brown rice. It was okay the first night. The rest was put into soups.

Sep 21, 2004

Loved this dish! I left out the water chestnuts because none of us care for them, and I used vermicelli, broken into small pieces instead of the thin egg noodles. This recipe is going to be part of my regular rotation for sure.

Sep 02, 2008

I have made this twice now for dinner guests, and they always rave about it. My family loves it as well. They call it my 'homemade Rice-A-Roni', and will not eat the boxed version anymore! This dish is MUCH better! When making it for a dinner party, I make it the day before. I under cook it by several minutes, let it cool, cover it, and stick it in the refrigerator. An hour before I am ready to serve it, I take it out of the refrigerator, and let it get to room temp. Then I pour about 1 cup of extra broth all over the top of the rice to moisten it. Cover with foil, and cook at 350 for 20-25 minutes. Check for heat and doneness, adding more broth if needed. Comes out perfect every time!

Jul 24, 2003

This rice has a mild but delicious flavor It is a great side dish when you're serving other dominant flavors. The recipe as followed makes a very large amount enough for a big crowd. Enjoy!!

Dec 28, 2010

Really tasty side dish if you don't mind the high-sodium content. :) I halved the butter, used jasmine rice instead of instant, & added 1 lb fresh mushrooms (sauteed). We loved the results! The rice cooked up perfectly fluffy & flavorful. This was a great addition to the Christmas table. Will be making it again! Thank you for the recipe! :)

Feb 02, 2008

This is a great side! I just happened to have everything on hand for this and was looking for an easy side to make. The only thing I changed was using rice vinegar instead of the soy sauce (I was out of soy) We all enjoyed it. Thanks Ryan!

Jul 24, 2003

A delish dish!!!


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 1249 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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