107 Ratings
  • 5 Rating Star 75
  • 4 Rating Star 22
  • 3 Rating Star 7
  • 2 Rating Star 3

This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.

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Ingredients

Directions

  • Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.

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  • Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

535.38 calories; 9.17 g protein; 84.89 g carbohydrates; 16.76 g fat; 47.95 mg cholesterol; 1976.06 mg sodium.Full Nutrition


Reviews (89)

Read All Reviews

Most helpful positive review

07/08/2009
I used to do catering for an Armenian friend of mine and all we wanted was the FOOD - forget money. THIS is the closest thing I have found YET that even comes close to hers. DO NOT add a "pinch" of anything - this is the way it is SUPPOSED to taste. YUM. Even my super picky never eats rice daughter asked for THIRDS!
(55)

Most helpful critical review

09/25/2011
This has potential but is pretty boring without adding at least some peas diced carrots and herbs.
(4)
107 Ratings
  • 5 Rating Star 75
  • 4 Rating Star 22
  • 3 Rating Star 7
  • 2 Rating Star 3
07/08/2009
I used to do catering for an Armenian friend of mine and all we wanted was the FOOD - forget money. THIS is the closest thing I have found YET that even comes close to hers. DO NOT add a "pinch" of anything - this is the way it is SUPPOSED to taste. YUM. Even my super picky never eats rice daughter asked for THIRDS!
(55)
03/23/2009
Very popular family recipe. We Love it here! Whenever we have baked chicken we make this. Great with warmed sweet corn.
(28)
08/12/2009
This would probably be 6 stars as written...I am trying to cut sodium and fat so I used low sodium chicken base and only one Tbsp of butter for 2 servings. Also the serving size it quite large. We had plenty left over.
(27)
06/07/2010
I didn t know what to do with the half a bag of fine egg noodles I had sitting in my cupboard typed "fine egg noodles into the ingredients search and this was the first thing that came up so I though I would give it a shot since I had all the ingredients on had and it came out Delicious! I cut the serving size down to two since I made this as a side dish for me and my fiancé and man was there a lot! future hubby thought it was FANTASTIC and asked me if it was easy to make (I m sure I will be getting request for "that rice noodle stuff you made that one time" pretty often!) Thanks for the great recipe!!!!
(14)
01/08/2010
I used chicken bouillon powder (about two tablespoons) and water instead of the cubes and broth. This was very good but you should know that it makes a TON. I'd say it's enough for at least fifteen people. The taste is excellent.
(14)
06/12/2011
Quiet and understated just what I wanted to serve alongside a fish entree. I used orzo rather than fine noodles and added fresh chopped parsley at the end. Scaling this down to one serving and then making half of THAT served the two of us quite sufficiently.
(13)
01/19/2010
Quick and easy. I sauteed the rice in the Butter then added the noodles--as they browed quickly. I also heated the water (in microwave while sauteing the rice) and added it hot. Cuts down on time.
(11)
04/14/2009
Great recipe. Only had to add a little salt & pepper to final product.
(10)
08/28/2011
Only one suggestion: after 20 minutes of simmering remove pan from heat and let "rest" (covered) for another 20 minutes. Simply recipe and always comes out perfect. No need to mess with it or doll it up as my mother would say.
(9)