6 tbsp. butter and a few drops of oil
6 oz. vermicelli, broken
2 1/3 c. long grain rice
1 qt. water
2 tsp. salt, or to taste

Melt the butter in a saucepan with the oil to prevent it from burning. Crush the vermicelli with your hand into the pan and fry, stirring constantly, until it is golden. Add the rice and stir to coat each grain with butter. Add the water and salt and stir well. Bring to the boil, then lower the heat as much as possible and simmer gently, covered, for about 20 minutes, or until the rice is tender, but not mushy. Add a little more water, if necessary, if it has all been absorbed before the rice is cooked.