Prep 10 mins
Cook 25 mins
My Aunt Helen used to make this to accompany her Sunday Rib Roasts or a thick and juicy London Broil. Aunt Helen passed away twenty years ago but her Rice Pilaf recipe remains a favorite of ours. It's very simple to prepare, no frills, but very tasty.
- 1⁄4 cup butter
- 3⁄4 cup birds nest angel hair pasta (broken up into pieces)
- 1 cup Uncle Ben's converted brand rice (NOT INSTANT)
- 2 1⁄4 cups chicken broth
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon garlic powder
- Melt butter over moderate heat.
- Add birds nest angel hair pasta and stir constantly until nicely browned.
- Be careful, as the pasta can burn VERY quickly.
- Add rice to the pot and blend with pasta.
- Add the chicken broth, salt, and garlic powder.
- Bring to boil.
- Reduce heat to a simmer and cook for about 20-25 minutes.
- When cooked, stir and let set for about 5-10 minutes.
This is what I have been looking for. My grandma uses vermicelli pieces just like this recipe, but I have never used it to make rice pilaf. Thank you for sharing!
This was great - I keep forgetting that I can make all this stuff from scratch instead of opening a box of Rice A Roni - tasted just like Rice Pilaf should to me and I'm completely impressed with myself. Thanks for posting!!!
Aunt Helen's recipe is really a treasure! Thank you very much for sharing. I've prepared it several times and am so pleased to be able to easily serve such perfectly delicious rice. I use only a third cup of angel hair pasta pieces which is plenty. I also use homemade stock and increase the salt to a teaspoon. Thanks again!