Seffa a traditional Moroccan recipe

To serve two persons (Increase ingredients with numbers if needed)
Seffa with rice
Ingredients:
200g of good long grain rice (Not Basmati Rice, unless you like the fragrance).
400ml of boiling salted water.
50g or 100g of butter (You decide according to taste).
50g or 100g of castor sugar (Again you decide).
50g or 100g of ground cinnamon
Method:
1/ Put rice in a sieve and wash under running cold water to remove the starch and until the water runs clean, then leave to soak in cold water for 30 minutes
2/ Drain the rice and put in a microwavable dish and pour the boiling salted water over the rice and cover with cling film. Pierce a few holes in the cling film for the steam to escape.
3/ Microwave of full power for 15 minutes, then stand for 5 minutes.
PS. Steps 1, 2 & 3 are a good way to cook rice for curries, just use Basmati rice in this case.
4/ Add the butter and half the sugar, use a fork to work it in and fluff the rice
5/ Turn the rice into the serving dish and shape it into a pyramid or cone.
6/ Garnish with the remainder of the sugar and the cinnamon

Seffa with vermicelli
Ingredients:
200g of fine vermicelli (Cheveux d’anges) Angel hair or similar.
Large saucepan.
Plenty of boiling salted water.
Method
1/ Bring the salted water to the boil and add the vermicelli. Do not cover the saucepan
2/ Cook for 4 or 6 minutes (The cooking time depends on your taste. If you like the vermicelli firm cook it for less time)
3/ Drain the vermicelli through a sieve or colander and run it under cold water.
4? Melt the butter in the saucepan, and return the vermicelli into the pan with some of the sugar and toss until the vermicelli is coated.
Steps 5 & 6 are the same as for the rice version.

Recipe by Latif,
Go Morocco