Middle Eastern Rice

1/4 cup butter (olive oil can be substituted)
1 cup very thin egg noodles, broken
2 cups Basmati long grain rice
4 cups water
1 tsp salt

In a large pot, add butter and thin egg noodles, and cook over low heat until browned, turning constantly so the butter and pasta do not burn. Add rice and stir well to coat. Add water to this butter and pasta mixture and bring to a boil; turn heat down to low and cook for about 14 minutes, according to the rice package instructions.

Turn out into serving bowl and fluff up rice. Sprinkle with toasted pine nuts or pistacio if desired.