Ruzza Richta (Assyrian Rice with toasted noodles)
Ingredients:
2 c. long-grain white rice (not instant)
1 c. fine egg noodles
1 stick butter
~1 tsp. salt
Instructions:
Preheat oven to 350 degrees.
Put a large pot of water to boil. Meanwhile, wash the rice thoroughly with cold water until the water runs clear. When the water is boiling, add the salt and then the rice. Cook the rice until it’s “just done” (slightly tender but not mushy). Remove the rice from the water with a slotted spoon, then rinse the rice under cool water and set aside.
Spread out the noodles on a cookie sheet and bake in 350 degree oven until light brown (watch carefully so they don’t burn). When the noodles are done, increase the oven temperature to 375 degrees. Boil the toasted noodles in the pot of water until soft. Strain the noodles and set aside. In a large baking pan or roaster, melt a stick of butter over the stove top or in the oven. When the butter is melted, pour the rice and toasted noodles into the pan and toss to coat the rice mixture thoroughly with the butter. Cover the roaster and bake in the oven for about 30 minutes or until the rice is completely cooked. Remove from the oven and enjoy!
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joanford replied:
Happy to find your site. I’m half Assyrian and my aunts made these dishes. Especially dolma with cabbage or grape leaves, chada, richta and hareeesa. My one aunt wants to know if you have a recipe for lobia (?) (lamb stew). We’ve made it but think we’re missing some ingredients.
Thanks, Joan
October 8, 2011 at 2:22 am. Permalink.
Christine replied:
Hi Joan,
I will check with my aunt if she has a recipe for the lamb stew but I haven’t seen anyone in my family make it. It sounds delicious though. Thanks for visiting the site!
-Christine
December 4, 2011 at 6:27 pm. Permalink.