Lebanese Rice

1/2 cup very fine egg noodles
1/4 cup pineseeds (optional)
2 cups rice (best to use white rice)
1 can chicken broth (optional)
2 TBSP Olive oil
1/2 stick butter

Pour chicken broth and water in a microwave safe measuring cup or bowl so that you have enough liquid that it equals 4 cups and heat until it is boiling.

In a pan large enough to cook the rice, saute the egg noodles. pineseeds (if using them), olive oil and butter over medium heat until noodles are golden. Add the rice and stir the mixture and rice together. Once the liquid is boiling, pour it immediately into the rice mixture and stir until in comes to a boil. This should happen almost immediately. Once boiling, turn down heat until the mixture is just at a simmer and put lid on pan. Cook for about 20 minutes or until you see that all of the liquid is gone. Turn off heat and keep lid on pan for another 10-20 minutes to keep the rice steaming. Serve when rest of the meal is ready. I have had the rice done 30 to 45 minutes proior to the rest of the meal and it remains hot and wonderful under the lid of the pan.