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Gitanjali Roche

Mom's Armenian Rice

By Gitanjali Roche

A classic side dish to complement any meal.

Rate this recipe 4.5/5 (35 Votes)


  • 1 cup Basmati rice
  • 4 tablespoons of butter
  • ¼ cup angel hair pasta
  • 2 cups chicken stalk


Level of difficulty Average
Cost Average budget


Step 1

In a large pot, melt the butter, add the noodles and fry on low until golden brown (almost burnt but not quite!)

Step 2

Add the rice and keep frying until almost transparent. Stay next to the pot and keep stirring so that it doesn't burn.

Step 3

Add the chicken stock. It will bubble and evaporate very quickly. Bring to a rolling boil, cover, turn the heat all the way down and cook for 15-20 minutes. Do not remove the lid!

Step 4

When the cooking time is over, take the pot off of the heat and leave it, still covered, to steam for another 5-10 minutes.

Step 5

Mix the rice to fluff it up, then season with salt and pepper. Serve hot.

This rice also freezes well once completely cooled.

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VIDEO: Rainbow Shrimp Pasta

This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!


  • 2 oz red spaghetti
  • 2 oz green spaghetti
  • 2 cups shrimp
  • Pepper
  • Salt
  • Paprika
  • 1/2 cup cream cheese


  1. Boil the red and green spaghetti separately in salted water until al dente.
  2. Fry the shrimp in a pan with plenty of salt, pepper and paprika.
  3. Add 1/2 cup of cream cheese, and stir through until combined.
  4. Arrange the cooked spaghetti in an alternating pattern on a plate.
  5. Top with the creamy shrimp sauce
  6. Garnish, and serve!

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