In another 1 cup covered saucepan bring butter and Rosa Maria noodles to boil. Once butter froths up, remove from heat, stirring all the time. When frothing stops put back on heat stirring constantly, until butter froths up again. Remove from heat. Repeat process until noodles are golden brown.

By this time your water should be boiling vigorously; add uncooked rice and Rose Maria noodles. The tradition states that is the water bubbles up to top of pan when Rose Maria noodles are added, the pilaf will be successful.

Bring mixture to boil. Reduce heat to low and cover. Wait approximately 15 minutes; remove cover and stir; reduce heat again to lowest setting. Cover pan and let simmer approximately 15 minutes. Do not uncover pan.

Remove pan from stove; remove cover and stir once. Let set again for about 5 minutes and then serve.

Be prepared for an old world treat.