You could replace up to 2 cups of the water with chicken broth,
for a richer dish. If you use chicken stock, reduce the added salt by
half. Serves 6-8.
3/4 cup pilaf 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
In
a large sauce pan or small stockpot, sauté noodles in butter over
medium heat until lightly browned, stirring constantly. Add rice and
salt. Stir until all butter is absorbed by the rice. Add boiling water.
Cover tightly and bring to a boil. Reduce heat to low and simmer for 20
minutes. Remove from heat and let stand, covered, for 5 minutes or
until all water is absorbed. Garnish with cinnamon, and serve.