This is both one of the simplest recipes I know and somehow incredibly special. Perhaps it’s because I associate it with my grandmother, or it’s the tiny thrill of finding noodles amongst my rice. Either way, a couple of simple touches elevate this rice and make it the perfect accompaniment to so many different Shabbat main dishes.

TIP: Have every single one of the ingredients measured out before you turn on the fire, as this recipe comes together very fast and the ingredients can go from golden to burnt in an instant.

In almost all my recipes I work with weights rather than measures, but when making rice, it’s actually volume that counts. With most white rice, it’s a ratio of one measure of rice to two measures of liquid—and it works every time.

INGREDIENTS:

• 2 tablespoons olive oil
• 3 cloves garlic, peeled and finely sliced
• 1/4 cup fine egg noodles
• 2 cups white basmati rice
• 4 cups chicken stock
• Salt and pepper to taste

METHOD:

1. Get organised: Have all your ingredients measured out and ready before you begin this recipe.
2. Toast the garlic: Heat the oil over medium heat in a medium saucepan with a tight-fitting lid. Once the oil is hot, add the garlic and toast it, stirring continuously until browned, about 1 minute.
3. Toast the noodles: Add the noodles and, once more stirring continually, toast them until they start to turn golden brown.
4. Add the rice: Add the rice to the garlic and noodles in the pot, and stir until all the rice is coated in oil and glistening.
5. Add the stock and simmer: Add the chicken stock to the pot, season well with salt and pepper, cover, and lower the heat to medium-low.
6. Cook undisturbed: Leave the pot totally undisturbed and let the rice cook until all the liquid has been absorbed, about 15 minutes.
7. Steam: Once the liquid is absorbed and the rice is cooked through, turn off the heat and keep the pot covered for a further 10 minutes to steam.
8. Fluff and serve: Before serving, use a fork to fluff up the rice.

MAKE AHEAD:

Rice can be made up to a day ahead of time, stored in an airtight container in the fridge, and then fully reheated before serving.