Melt the butter in a pot set over medium heat. Add the broken spaghetti to the pot and cook, stirring, until golden brown and toasted (approximately 3-5 minutes).
Add the rice to the pot with the stock, and bring to a boil.
Add the remaining ingredients to the rice mixture, cover, and reduce the heat to low. Cook for approximately 10-15 minutes until the rice is tender and the liquid has mostly evaporated. Remove from the heat and fluff with a fork before serving.
Recipe by JJBegonia at https://jjbegonia.com/how-to-preserve-lemons/