4 tablespoons Butter
1 cup plain rice, uncooked
2 cups Chicken stock
2 ounces Egg noodles
Melt the butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for approx one minute. Add chicken stock and basil, and stir to mix.
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.