- Cooking Time: 25
- Servings: 8
- Preparation Time: 15
- 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.