- 4 cups [1 L] long grain rice
- 1 pound [454 g] butter
- 1 [12-ounce / 340-g] package fine egg noodles
- 5 [15 1/2-ounce / 440-mL] each cans chicken broth
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- Preheat oven to 350°F [180°C].
- Rinse rice many times under cold running water, until starch is gone.
- Bring chicken broth to a boil.
- Into large casserole on top of stove, melt 1 to 1 1/2 cubes butter; brown egg noodles stirring, until light to medium brown.
- Add rice; cook stirring for 1 to 2 minutes more.
- Pour in boiling chicken broth and cook for 2 to 3 minutes.
- Add 1 cube butter, cover and transfer into preheated oven for 10 minutes.
- Lower oven temperature to 200°F [93°C].
- Add remaining butter stirring a little but not too much, as rice may get mushy.
- Cover and transfer back into oven.
- Cook for approximately 20 minutes, until done, before serving.
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