By MizzNezz on April 02, 2002
Photo by Boomette
Photo by Boomette
"From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf."
Serving Size: 1 (94 g)
Servings Per Recipe: 6
"Good, but could benifet from some added spices or vegtables such as garlic or onion. Not having had Armenian food before, maybe this is supposed to be a "plain" side dish to other foods."
"This is the exact recipe an Armenian friend gave to me. I always use it when I make Easma Kufta to put the meatballs over. The only thing I do differently is cook it in a skillet. It is perfect as is! Easy and quick."
"This rice is just perfect. There is no need to add soy sauce when eating. My son always wants to add soy sauce but for this rice, he didn't ask for the bottle. Thanks MizzNezz"
"Great, simple recipe. It really shines with homemade stock. Using this recipe as a base, you can let your imagination run wild with various seasonings, onion, herbs, mushrooms, etc... Every cook should have this one in their back pocket."
"Perfect rice pilaf! I added a clove of garlic (minced) to the butter. Used Japanese medium/short grain rice from California along with angel hair pasta. The rice I used needed about 25 minutes to cook at simmer. Thank you MizzNezz for posting this recipe!"
"This was a fantastic recipe. You were right about it coming out perfect. I used fedellini(?) noodles for it and everybody loved it. This will be my go-to rice recipe. Thanks!"
"My family is armenian and makes this all the time!"
"We make this all the time at home. We use orzo instead of the vermicelli ( no breaking up the pasta)"
"Oh, yes! When it comes to good, plain is best. We like to use a little bit of oil when frying the noodles. I then add the butter in later."