INGREDIENTS:
| 1 tbsp. oil 1 tsp. salt 1/2 cup dry fine egg noodles | 1 cup raw long grain rice 2-1/2 cups chicken stock 1 tbsp. butter |
DIRECTION:
- Use a medium size heavy saucepan because the water may spill over when it boils; the rice also doubles in bulk when cooked.
- Heat oil in saucepan, add noodles and stir until brown. (If you want to brown an entire package of noodles for future use, spread them in a single layer on a cookie sheet. Brown in a 350ºF oven for about 7 minutes. Let cook to room temperature. This will keep for several months in an air-tight container.)
- Add rice to noodles in a saucepan, stir in butter, lower heat to lowest level, cover tightly, and cook about 15 to 20 minutes more on low heat, or until liquid has completely evaporated. Do not open lid to peek at the rice during this time.
- Fluff the rice with a fork before serving.
Preparation and cooking time: 30 minutes
Serves: 4
