Rice Pilaf with Golden Vermicelli

Ingredients

 * ¾ cup vermicelli, 1" lengths
 * 1½ tbsp melted butter
 * 1½ tbsp olive oil
 * 1½ cups long-grain rice
 * 3 cups boiling water or chicken broth
 * 1¼ tbsp salt
 * freshly ground black pepper or ground cinnamon for garnish

Directions

 * 1) In a 2-quart casserole, over low heat, sauté the vermicelli in butter and oil until golden, stirring constantly.
 * 2) Be careful not to burn the vermicelli.
 * 3) Stir in the rice and fry until glazed, about one minute.
 * 4) Add the boiling liquid and the salt and boil for one minute.
 * 5) Reduce the heat to low and simmer, covered, until liquid has been absorbed, about 15–18 minutes.
 * 6) Remove the pot from the heat, cover and let rest for about 10 minutes before serving.
 * 7) Sprinkle with one of the spices and fluff with a fork right before serving.