Pasta and Rice Side

    35 minutes

    This is a simple side dish with a double hit of carbs with the use of both spaghetti and rice. Cooked in chicken stock it has a great flavour and goes well with most meals.

    99 people made this

    Serves: 6 

    • 125g butter
    • 1 1/2 cups uncooked fine spaghetti broken into 5cm lengths
    • 3 cups uncooked long grain white rice
    • 2 litres chicken stock
    • 4 chicken stock cubes

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Melt butter in large saucepan over medium-high heat. Add the spaghetti 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.
    2. Pour in the chicken stock and add the stock cubes. Bring to a boil then reduce heat to low and cover tightly. Cook without uncovering the saucepan until all the liquid has been absorbed; about 20 minutes.

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    Reviews and Ratings
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    Reviews in English (90)


    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!  -  07 Jul 2009  (Review from Allrecipes USA and Canada)


    Very popular family recipe. We Love it here! Whenever we have baked chicken we make this. Great with warmed sweet corn.  -  21 Mar 2009  (Review from Allrecipes USA and Canada)


    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.  -  11 Aug 2009  (Review from Allrecipes USA and Canada)