Place the rice in a fine mesh strainer and rinse thoroughly until water runs clear. Set aside.
In a large, deep pan melt 1/4 cup ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown, stirring often, until they are a deep golden brown. Be careful to not let the pasta burn!
Add rinsed rice, salt, pepper and cinnamon to the pan and stir to combine with the vermicelli. Toast the mixture for 2-3 minutes, stirring often.
Carefully pour boiling water into the pan and stir. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 15 minutes.
In a small saute pan melt 1 tbsp ghee (or butter) over medium heat and saute pine nuts until golden brown. Set aside.
Remove pan from the heat and rest 5 minutes covered. Fluff rice with a fork before sprinkling with fresh minced parsley and pine nuts, then serve.