Mother’s Rice Pilaf

Mother’s Armenian Rice Pilaf







PRINT Mother’s Armenian Rice Pilaf

Prep time: 30 minutes

Serves: 6-8


  • 1 cup long grain rice, rinsed and drained (Mom used ‘Uncle’ brand)
  • 2 cups fine egg noodles (vermicelli)
  • 2 15 oz cans chicken broth
  • 1 stick butter


1.  In a sauté pan, brown noodles in a ½ cube of butter over medium heat, stirring constantly to prevent scorching.

2.  Add chicken broth, rice and remaining ½ cube of butter and mix thoroughly.

3.  Bring to a boil, reduce heat to low, cover with lid and simmer until rice is tender – about 25—30 minutes.



Avoid lifting lid while simmering, necessary steam will escape.

Never use margarine, only use salted butter.

Rinse and drain rice until water is clear.

Recipe courtesy our beloved Mother, Ruth Simonian Dyer

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