|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped garlic||1⁄2 Teaspoon|
|Thin egg noodles||1⁄2 Cup (8 tbs) (Approximately)|
|Raw rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
Heat the butter in a heavy three quart saucepan.
Add the onion and garlic; cook briefly, stirring, then add the noodles.
Continue stirring over very low heat about three minutes.
Add the rice and cook five minutes, still stirring.
Meanwhile, bring the chicken broth to a full rolling boil and add it all at once to the rice.
Add monosodium glutamate.
If the chicken broth is not salty enough, add salt to taste.
Put on a tight-fitting lid and simmer, without removing the cover, exactly thirty five minutes.
Turn off the heat but do not remove the cover.
Let the rice stand ten to thirty minutes before serving.