Armenian Rice
This is the best rice that I have ever eaten by far. There was so much flavour in the rice. I just added it to my recipe box, and it's a keeper.
Yield
2 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 2 | ounces |
egg noodles
small |
|
| 1 | cup |
rice
|
|
| 2 | cups |
chicken broth
|
|
| 1 | x |
basil
(optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 57.8 | ml/g |
egg noodles
small |
|
| 237 | ml |
rice
|
|
| 473 | ml |
chicken broth
|
|
| 1 | x |
basil
(optional) |
*
|
Directions
Melt butter in large saucepan, add egg noodles and cook until browned.
Add rice, stir to coat with butter.
Cook on medium-high heat for 1 minute.
Add chicken stock and optional basil, and stir to mix.
Reduce heat, cover and cook for 25 to 30 minutes until rice is done.
Remove from heat and let stand, covered, for 5 minutes before serving.
