Rice-a-roni

Heat butter in a large skillet or saucepan over medium heat until melted and foaming.

Add chopped onion and sauté for 2-3 minutes until softened and translucent.

Stir in curry powder and cook for 1 minute, stirring constantly to bloom the spices and release their aroma.

Add the broken spaghetti strands and toast in the butter-curry mixture for 2-3 minutes, stirring occasionally, until lightly golden.

Pour in the washed rice and stir well to coat all grains with the butter and curry mixture, cooking for 1-2 minutes.

Add 1½ cups of water (or stock) and bring to a boil over medium-high heat.

Reduce heat to low, cover with a lid, and simmer for 15-18 minutes until all liquid is absorbed and the rice and pasta are tender.

Remove from heat and let stand, covered, for 2-3 minutes to allow the starches to set.

Fluff gently with a fork and serve hot.