Rinse the rice with cold water until the water runs clear. Drain well and set aside.
In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to burn it.
Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
Serve warm with fresh parsley, and toasted nuts, if desired.
Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge.Sourcing: You can find the vermicelli pasta at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients. Substitutes: For best results, follow the recipe as is. However if you can't find vermicelli pasta, you can use capellini pasta (thinner than spaghetti) and just break it into smaller pieces. I would avoid using spaghetti since the size is so much larger. Serving Size: Each serving is 3/4 cup cooked rice (which is approximately 1/4 cup dry rice).