1 (46 oz.) can clear chicken broth
2 tbsp. shortening
1 c. crushed thin noodles
2/3 stick butter
1 tsp. salt
1 tsp. sugar
2 c. rice, rinsed

Put broth on range to boil. In a large frying pan with a good cover, lightly brown noodles in 2 tablespoons shortening. Add butter, salt and sugar. Rinse the rice in water and add to above, stirring over high heat for 5 minutes until all the water on rice is gone. Pour hot broth on rice; stir and turn to simmer. Cover and simmer 30 minutes. Do not lift cover until 30 minutes is up. This makes a large quantity and can be reheated in the oven.