Armenian Rice Pilaf
1 stick butter
¾ cup spaghetti – break into 1 inch pieces (TRUE Armenians use fine egg noodles)
2 cups Uncle Bens Converted Rice
4 – ½ cups water
6 chicken bouillon cubes
1 teaspoon salt
½ teaspoon pepper
Melt butter on medium heat in a pan that has a tight fitting lid. When butter is melted, put spaghetti in and stir frequently (almost constantly) until ALL spaghetti is browned. Add rice and stir constantly for about 1 minute. Add remaining ingredients. Stir gently. Bring to a boil then lower to a slow simmer. Put lid on. After 2 minutes, lift lid and make sure it is on a very slow simmer. Replace lid and set timer for 20 minutes. DO NOT LIFT LID UNTIL 20 MINUTES IS UP.
After 20 minutes, lift lid and gently push some rice away from side of pot to see if liquid still on bottom – DO NOT STIR. If you see liquid on bottom, replace lid and check again in 5 minutes. It is done when you check and no liquid remains. When done, turn off heat, lay a paper tower across the pot, under the lid – do not open top for 10 minutes. After 10 minutes stir and serve.