Prep 25 mins
Cook 0 mins
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.
- 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.
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!
This is a quick and easy way to make rice pilaf. I used angel hair pasta broken up into approximately 1 inch pieces and, as CarrolJ stated, they still had a nice bite to them, instead of getting mushy. I used only half the amount of butter called for, and the rice was still very buttery tasting. I will reduce the amount even more the next time I make this. Thanks ladyfingers, for sharing your recipe. Made for Pick A Chef, Spring 2010.
This was a very pleasant surprise. I make Rice Pilaf fairly often but have never made it like this before. It was really good! Not only were there much more noodles than I usually use but they remained nice and firm and not mushy making them this way. We really enjoyed it as the primary side dish tonight. I will definitely make this dish again! Made for PAC Fall 2009.