Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

4 cups of long grain white rice
8 cups of water
½ a package of thin spaghetti broken into small pieces
6 tablespoon of oil
1 Maggi chicken bouillon
2 cloves of garlic, finely minced
1/2 tablespoon of white vinegar
2 tablespoon of parsley chopped
¼ teaspoon of salt (optional)
1 teaspoon of red pepper flakes (optional)


Wash rice until water runs clear and drain well

In a deep pot heat oil and add spaghetti and sauté until golden light brown

Add garlic, rice, chicken bouillon & black pepper and stir for 1 minute

Add water and bring to a boil. Add rice and stir. Let simmer. Stir occasionally

Once water has simmered, cover tightly for 20 minutes

Serve and garnish with parsley