1 c. long grain rice (UNCLE BEN'S®)
1/2 c. vermicelli or tiny noodles
1/8 lb. butter
2 c. chicken broth
Salt to taste

Melt butter in shallow pan. Break up noodles into pieces and fry in butter until slightly browned, stirring constantly. Wash and drain rice well, then add it to noodles and saute them together for a few minutes. Then add the boiling broth and salt; cover and cook over low fire for 20 minutes. When water is absorbed and rice is soft, take off the fire, and rest about 15 minutes before serving. Serves 4.