Rice And Hoodie Pilaf
|Thin flat dried chinese egg noodles/Rice-shaped pasta||8 Ounce, broken into 1-inch pieces (1 Package)|
|Olive oil||2 Tablespoon|
|Chinese long grain rice/Texas long-grain rice||2 Cup (32 tbs), washed and drained|
|Water||4 1⁄2 Cup (72 tbs)|
Fry and brown the pasta in the oil and butter.
When they are lightly browned, add them to a pot containing the rice and water.
Bring to a boil; then cover, and move to another burner, which you have already heated to very low.
Cook for 20 minutes, and you will have perfect Middle Eastern pilaf.