Assyrian Food...
Richta (Assyrian Rice)
If you follow these instructions your rice dish will come out light and
fluffy with all the grains separated. You can omit the egg noodles and fix rice in this
way but the egg noodles add flavor and aesthetics to the dish."
2 cups rice
Approximately 4 cups water (rice should be covered by at least 2" of water)
1 teaspoon salt
1 stick butter
1 cup fine egg noodles (Fideo Pasta)
Wash rice in strainer until water runs clear.
Par cook rice in salted water until a firm thread remains in middle (approximately 8 minutes) then rinse with cold water.
Bake egg noodles at 350 degrees on cookie sheet until they turn light brown and give off faint aroma - then boil in water until they are soft.
In a large pot big enough for the rice and pasta, melt half of the of stick of butter.
Add noodles and rice to pot and stir to coat with melted butter.
Cut stick the other half of the stick of butter in thin slices and spread over rice mixture.
Bake covered @ 375 degrees for 30 to 45 minutes.
When it gives off steam, it's done.
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