Children and Rice-a-roni.?

Question

Why do Children dislike Rice-a-roni? Every parent I have talked to says the same thing.

Answer 1

I would guess maybe because of the sodium content. Even I find it a bit salty tasting, even though I generally like it. My daughter could go either way. Sometimes she'll eat it, sometimes she won't. My mom adds extra plain rice to hers, I find that I like it better that way.

Answer 2

I have found that kids dislike anything they have heard someone say a bad comment on. My sister's kids wont eat anything other than cereal and taco's and rice. My sister will say out loud how nasty everything is if she doesn't like it and therefore her kids wont even taste it. My kids however are made to try things they have never tasted without anyone giving an opinion until everyone has tried it. My kids eat more foods than any kids I know including KimChi and seaweed and rice-a-roni and crawfish and all seafood and steak and chicken and pork and veggies.

Answer 3

My kids love it!! lol rice a roni fried rice or 4 cheese is what I make the most.

Answer 4

My kids 3 and 4 love it. They like the noodles mostly, but then again my kids are strange, they eat all kinds of veggies and they eat soup straight out of the can. Their two favorite foods are macaroni and rice, so if you combine it, voila rice a roni. I know strange kids!

Answer 5

My daughter LOVE's Rice-a-Roni! But there are tons of other thing's that she hates. It all depends on the kid there all different.

Answer 6

I have never heard someone say their child did not like Rice-a-roni. I think the question is why does it matter if they don't, it's not good for them so they don't need it.

Answer 7

These are the cooking instructions from the side of a box of brown rice: 1. Combine in a two-quart saucepan: 1 c. rice 2 c. water 1 Tbsp. oil or margarine, optional 2. Stir lightly; bring to a roiling boil and reduce heat to simmer (low boil). 3. Cover with a tight-fitting lid and simmer for 35-45 minutes. 4. Salt to taste Sounds easy, right? But for some reason, people have a lot of trouble cooking brown rice. It comes out either half-raw or too mushy. It burns in the pan, or the water doesn?t cook all the way out. We all know that brown rice is much healthier than its white counterpart. Only the hull of the grain is removed from brown rice, which leaves most of the nutrients intact. To get white rice, the bran and most of the germ layer is removed, which is where the bulk of the nutrients are. And brown rice is an excellent source of manganese, which helps produce energy from protein and carbohydrates and produces antioxidants to help protect against free radicals that are created by that production of energy. Converting brown rice to white diminishes the nutrients by more than half. But nutrition aside, what also gets thrown out is the rich, nutty flavor that brown rice has compared to its white counterpart, where starch is the overriding flavor. When I first started eating brown rice it was a challenge for me to make. I knew it was better for me so I made a concerted effort, but it never came out the same, and it was usually on the mushy side. Even when it came out just right, which it did on occasion, I never knew exactly how it had happened so I couldn?t replicate it with any consistency. I knew it could be mastered, because I always had good brown rice at any restaurant that offered it on their menu, which in Austin, even in the early eighties, was quite a few. So I persevered, and was finally able to manage something that was edible, if not perfect. When I moved to Chicago in the early nineties, I had to make several readjustments to my cooking. My once perfect five-minute soft-boiled egg came out undercooked and runny. Water took longer to boil, cakes took longer to bake, and my already-precarious brown rice took a nose-dive into glutinous mass of inedible gunk. Which actually turned out to be a good thing. In my attempts to adjust to my new cooking challenges, I was finally able to master the art of cooking brown rice. And here?s what I discovered, taking the above instructions and breaking them down. This method works with any brown rice, but brown basmati, which is a long grain rice, maintains its shape the best. Step 1: Measure out 1 cup of brown rice and pour it into a sieve. Rinse well under cold water. Place in a three-quart saucepan that has a close-fitting lid. Add the water. If you want the rice to be more fluffy, use a little less than the 2 cups instructed; I use 1-2/3 cups of water. I don?t use the oil or margarine (if you want, you can add it after the rice is cooked). Step 2: Turn the burner on high and bring the rice to a boil. Once it has come to a full, roiling boil, let it continue to boil for at least one more minute before turning down the heat. When you reduce the heat, bring it down as low as it will go without turning off (if you use gas; set it on the lowest simmer if you have an electric stove). Step 3: Cover with the tight-fitting lid. Set a timer for 40 minutes. Leave the lid on while the rice is cooking. Step 4: When the timer goes off, take the pan off the heat and let it sit for 5 minutes. After 5 minutes, lift the lid and fluff the rice with a fork or spoon. All of the water should be gone, and your rice should be nice and tender, while keeping enough of its shape for the grains to stay separate. If you’re making Spanish rice, or some other casserole-style dish, saute the rice in oil until it turns translucent, then opaque and starts to pop, then add the liquid. If you’re adding rice to soup or a stew, just add it earlier than you would add white rice, allowing for the 40 minutes it needs to cook. And don’t forget the close-fitting lid. And that?s it. Be patient. Your rice might not come out perfectly the first few times. But if you use each attempt as the guideline for what to do differently the next time, pretty soon you?ll be making healthy, delicious, perfect rice every time.

Answer 8

not all of them. and i don't think there's any sort of eery correlation. the parents you have asked just have kids that don't like rice-a-roni. simple as that.

Answer 9

My daughter is 2 1/2 and she likes it. Maybe she hasn't gotten old enough to realize kids aren't suppose to like it. LOL

Answer 10

I know that my kids only like certain flavors of it like the cheddar and broccoli but the mexican style they hate