This is a Pennsylvania-Dutch recipe for homemade rice-shaped egg noodles cooked in broth.
INGREDIENTS (for 4 servings):
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg, beaten
- 4 cups chicken broth
- 1 cup whole corn kernels, crushed
Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.
Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked.