1 cup vermicelli pasta, broken in pieces (purchase at Lebanese grocery stores)
2 cups long grain rice
1 tablespoon salt
1/3 cup rendered butter plus 2 tablespoons for sautéing vermicelli pasta
Ground cinnamon

Heat 2 tablespoons rendered butter in small fry pan on medium high heat.  Add vermicelli pasta, stirring constantly until golden brown.  Set aside.

Wash the rice under hot running water until the water runs CLEAR to rid the starch.  This is the SECRET to rice turning out fluffy.

In a 6 quart saucepan add 10 cups water and salt until boiling. Add rice.  Cook 5 minutes then add pasta and continue cooking until rice and pasta are tender (10 minutes).  Drain well.  Place rice and pasta back in saucepan.  Add rendered butter and about 1 teaspoon cinnamon.

When ready to serve, fluff rice gently with a fork, turning onto serving platter.  Sprinkle lightly on top with ground cinnamon.  Serves 10 people.