1 c. long grain rice
1/2 c. vermicelli, broken into pieces
4 tbsp. butter
2 c. chicken broth
Salt to taste
Blanched or slivered almonds

Melt butter in sauce pan. Add vermicelli and brown. Add raw rice and saute, stirring constantly. Add broth and salt. Cook on low flame for 20 minutes. Add almonds. Stir and let stand for 15 minutes.