The combination of rice and pasta, introduced to the U.S. in the mid-20th century as Rice-A- Roni, is based on a classic Middle Eastern pilaf often served as a side dish with meat. Toasting the dry pasta in butter is key; it caramelizes some of the starch molecules, adding color and forming nutty flavors. We prefer thin vermicelli pasta, but thin spaghetti or angel hair (capellini) work well, too. We add the vermicelli halfway through the cooking to make sure the noodles don't overcook. We finish the dish with herbs and toasted sliced almonds. Toast the almonds in a small skillet over medium, stirring often, until browned and fragrant, 3 to 5 minutes.