You can replace up to 2 cups of the water with chicken broth, for a richer dish. If you use chicken broth, reduce the added salt by half. Serves 6-8.
3/4 cup pilaf noodles, fine egg noodles, or angel-hair or vermicelli pasta broken into 2-inch pieces
6 Tbsp butter
2 cups long grain rice, washed
1 tsp salt
4 cups boiling water
1/2 tsp cinnamon for garnish (optional)
In a Dutch oven or heavy stock pot, melt the butter. Sauté the noodles, stirring constantly, until they are light brown (4-5 minutes).
Add rice and salt. Stir until all butter is absorbed by the rice.
Carefully pour in the boiling water. Bring to a boil, then cover the pot tightly. Reduce heat to low and simmer for 15 minutes, until all of the liquid is absorbed and the rice is cooked but not mushy (check and stir often after 10 minutes of cooking, as the rice might stick to the pot).
Remove from heat and let stand, covered, for 5 minutes or until all water is absorbed.
Sprinkle with cinnamon, if you wish, and serve hot.