Basmati Rice with Toasted Noodles

Boil a generous amount of water in a large saucepan over extremely high heat, adding 2 cups of the water and a pinch of salt to it. Once boiling, decrease the heat to a moderate-low setting, cover the saucepan with a lid, and let it cook for 20 to 25 minutes or until the rice has become tender and all the liquid has been absorbed.

In a separate, larger skillet, heat a substantial amount of olive oil over medium-high heat. Add the fideo noodles in a thin, even layer and gently cook while stirring occasionally, rotating the noodles frequently, until they turn a deep rust-brown color. Pour 1/2 cup of water into the skillet, and bring it to a rolling boil. Lower the heat to a gentle simmer and let it cook for 5 to 8 minutes or until the noodles are tender and all the water has been absorbed.

Using a fork, gently separate the cooked basmati rice into fluffy clumps. Lightly mix in the cooked fideo noodles and chopped parsley, adding a pinch of salt to taste.