Rice Pilaf
photo by michelles3boys
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 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
- 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.
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Reviews
-
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!
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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.
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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.
RECIPE SUBMITTED BY
<p>Happily married mom of two wonderful kids. Enjoy outdoors, reading good nonfiction and simplicity. Can't ask for much more than that out of life. <br /> <br /> <br /><br /></p>