Ingredients
4 c. long grain rice, washed and drained
6 c. chicken stock
2 t. salt (I use 1 t.)
1 large onion
1 c. fine noodles, broken
1 c. butter
Preparation
Saute onions in butter. Add rice and noodles and brown lightly. Add stock and salt and bring to a boil. Reduce heat to low, cover, and steam through for 40 min Turn off heat and let stand 10 minutes. Fluff and serve.
