Makes 6 cups
3 cups short grain rice
1/2 cup butter
Stock or stock cubes
1/2 cup egg noodles, broken up
1 Wash the rice and soak it for a least an hour, or 2 or overnight. The longer, the better. It will be more nutritious, too;
2 Melt the butter in the pot. Make sure the heat is not too high or it will burn. Lightly brown the broken egg noodles until golden
3 Quickly add the drained rice into the pot and stir until nicely coated with the butter and noodle mixture, add salt as desired and stir again.
4 Add cold stock or water (with stock cubes) until it is 2 cm above the level of the rice (or put your finger on top of the rice and make sure the liquid reaches your first knuckle).
5 Bring to a boil. Lower heat to a minimum. Cover and simmer 20 minutes.
6 Can be used aside any dish that requires rice. May also be served with plain yogurt (Greek who Greek, not fat-free, is best). Add a crushed clove of garlic and a teaspoon of mint to to 500 grams of yogurt, stir, and top the rice.