Who doesn’t like rice? It’s one of those dishes that goes with everything.

And Rice Pilaf, a traditional dish originating from India, is no exception.Of course, many different nationalities have done their own spin offs on Rice Pilaf.The most famous of which, is Armenian.

This recipe, is based off of my Mom’s (Mary David’s) Syrian Rice Pilaf that she used to make for my brother and I as children.

I substituted Mom’s original teaspoon of salt, for a teaspoon of Paul Prudhomme’s Meat Magic, a simply wonderful all-purpose Creole spice that goes good with everything… And in this case, especially rice.Hence, the Creole addition in the name.


  1. 2 cups white long grain rice
  2. 4 cups water
  3. 1 cup fine egg noodles crushed
  4. 1 cup frozen peas
  5. 4 tbsp. salted butter
  6. 1 tsp. Paul Prudhomme's Meat Magic (or your fav cajun spice)
  7. 1 tsp. black pepper


  1. In a large deep saucepan, melt the butter and then add the egg noodles and saute until they begin to turn brown. As soon as they begin to turn brown, pour the water into the saucepan. (Be very careful not to let this over cook in actually burn the egg noodles, otherwise the entire dish will taste like it’s burnt.)

  2. Next, add the white rice, peas, meat magic and black pepper. Steer thoroughly and bring to a boil.

  3. Once the water boils, reduce heat to low and cover. Stir the rice often to prevent sticking to the bottom of the pan or burning of the rice.

  4. The rice is done when you cannot taste any crunchiness to the rice kernels (about 15-20 min).

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