Buttered Egg Noodle Rice
A simple stovetop side dish that marries tender egg noodles with fluffy rice, toasted in butter until golden, then simmered in chicken broth. The result is a comforting, slightly nutty hybrid that works alongside roasted meats, stews, or grilled vegetables. Ready in under 30 minutes.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Measure your rice and noodles ahead of time
- Have your chicken broth ready (warm is best)
- This dish works best made fresh, so plan to serve it right away
Toast noodles and rice
- Melt the butter over medium heat in a 2-quart saucepan.
- Add the uncooked egg noodles and rice, stirring frequently with a wooden spoon for 3–4 minutes, until both are lightly golden and fragrant.
- You'll see the noodles turn a pale tan and smell a subtle, nutty aroma—this is the key to the dish's rich flavor.
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Ready when: Noodles and rice are golden and smell nutty
Tip: Don't skip toasting—it deepens the flavor and keeps the grains from sticking together.
Add broth and bring to boil
- Pour in the chicken broth, scraping up any flavorful browned bits stuck to the bottom of the pan.
- Stir well, season with a pinch of salt and a few grinds of black pepper, and bring to a boil over medium-high heat, stirring occasionally.
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Ready when: Mixture reaches a rolling boil
Tip: Stir occasionally to prevent the noodles and rice from settling and sticking to the bottom.
Reduce heat and simmer
- Once boiling, reduce the heat to low, cover the saucepan with the lid, and simmer for 15 minutes without lifting the lid.
- The liquid will be absorbed, and both the rice and noodles will become tender.
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Ready when: All liquid is absorbed and grains are tender
Tip: Resist the urge to peek—lifting the lid releases steam and can lead to dry or unevenly cooked grains.
Rest and finish
- Remove from heat and let sit, covered, for 5 minutes.
- This allows any remaining moisture to distribute evenly.
- Fluff gently with a fork, taste, and adjust seasoning with salt and pepper as needed.
- Stir in fresh parsley if desired.
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Ready when: Grains are fluffy and easily separated
Tip: Use a fork, not a spoon, to fluff—it keeps the grains light and separate rather than mushy.
Good to know
Tips
- The toasting step is crucial: it creates a subtle nutty flavor and prevents the noodles and rice from becoming gummy. Don't rush it.
- For extra richness, stir in a splash of heavy cream or a pat of butter right before serving.
- This dish pairs beautifully with roasted chicken, braised beef, or sautéed mushrooms.
- If your noodles cook faster than the rice, break them into shorter pieces (about 2 inches) before toasting so they cook at the same rate.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). This dish is best served fresh but can be reheated if needed.
Substitutions
- chicken broth → vegetable broth or beef broth. Use an equal amount of any broth you have on hand; the flavor profile will shift slightly but the method stays the same.
- long-grain white rice → short-grain white rice. Short-grain rice will cook slightly faster and result in a creamier texture. Reduce simmering time by 2–3 minutes and check for doneness early.
- unsalted butter → olive oil. Use the same amount; the dish will be lighter but less rich. Toast the noodles and rice in the oil the same way.
- fresh parsley → fresh chives or dill. Either herb adds a bright finish; use the same amount, chopped.
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- Meal
- Dinner
- Main ingredient
- Rice
- Diet
- HalalSugar-Free
- Method
- Stovetop
- Quick & Easy
- 30-Minute5 Ingredients or LessEasyBeginner