4 T Butter
1 c Rice, uncooked
2 oz Egg noodles, small
2 c Chicken stock
1. Melt butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add chicken stock and optional basil, and stir to mix.
2. Reduce heat, cover and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving.