Recipe by ladyfingers
This is a simple rice/noodle dish, but very tasty and easy. The recipe calls for 1/2 cup butter, but I usually use half of that. I have made this so often that I just eyeball the amount of butter and noodles used. Noodles will soften up better if they are added to the rice mixture while there is still some liquid there. I usually start browning the noodles about 5-10 minutes after starting the rice to boil. The noodles will absorb what liquid remains, especially after sitting ten minutes or so.
Top Review by mums the word
We average out to 4 1/2 stars for this yummy dish. In an effort to reduce fat, I took Michelles3boys advice, and reduced the butter but used less than 1/4 Cup. As she stated, it is still buttery and delicious. I will definitely make this again, it makes a nice change from the usual side dish. Thx a bunch!
- 1 1⁄2 cups water
- 1⁄2 cup rice
- 2 chicken bouillon cubes
- 1⁄2 cup butter (I usually use half this amount)
- 1⁄2 cup slightly broken up skinny noodles (I use Muellers fine noodles)
Directions See How It's Made
- Combine water, rice and bouillon cubes in pot; bring to a boil.
- Put on low heat, cover and simmer.
- When the water is almost all absorbed into the rice, then in a different pan, melt the butter and add the broken up noodles.
- Brown the noodles, stirring constantly under medium heat, until lightly browned.
- Add to the rice mixture, remove from heat, and let sit (covered) for 10 minutes.