3/4 cube butter
2 1/2 c. rice
1/2 tsp. salt
5 1/2 c. hot chicken broth
3/4 coil vermicelli

Break up vermicelli into fine pieces. Brown rice and vermicelli in butter until brown, being careful not to burn. Add hot chicken broth, being careful as it tends to splatter. Bring to boil, cover and simmer until all liquid is absorbed, about 25 minutes.