1 1/2 sticks butter
1 c. fine egg noodles
2 c. long grain raw rice
4 1/2 c. chicken broth (canned, not bouillon cubes)

Melt butter and brown the noodles. At the same time, bring the chicken broth to a boil in a separate pan. When it comes to a boil, add it to the browned noodles and butter. Rinse the rice at least once, strain or drain the water, and add to the boiling broth. Season with salt, pepper, dash of allspice and stir until mixed.

When the rice and broth have come to a boil, turn the flame down as low as possible and simmer with cover on pan for about 45 minutes. Serves 4-6 people.