Karen's Rice (Riz ma Shireeyee)

Much loved by my grandchildren, they always request she make it, always disappointed if it isn’t on the table! Karen basically uses a cup of rice to two cups of chicken broth, brings it to the boil and then simmers covered, not taking the lid off. Perhaps it's the stick of butter and masses of cinnamon that makes it taste so delicious!

Ingredients

1 cup of rice (not instant)
2 cups chicken broth
1 stick butter
Angel Hair pasta, broken into 1/4 inch lengths (approximately)
3 tablespoons cinnamon

Directions

Crush angel hair pasta into lengths approximately 1/4 in length, give or take until you have 1 cup
Melt one stick of butter in a saucepan, drop in the pasta and stir constantly until dark brown in color.Stir in 2 tablespoon cinnamon and add 1 cup rice and 2 cups chicken broth, 1 teaspoon salt.
Bring to boil, turn down heat and simmer covered for 20 minutes, turn the heat off and leave covered for 20 minutes. Then remove the lid fluff rice with a fork.