1 c. rice
2 "Figure 8" Vermicelli
2 to 3 tbsp. butter
1 to 2 bouillon cubes (chicken or beef)
2 1/2 c. water

Melt butter in 2 quart saucepan. Saute vermicelli in melted butter until light brown. Add rice and continue to saute until it darkens slightly. Add water and bouillon and mix well. Bring to rolling boil, reduce heat and simmer for 25 minutes covered. Slightly open the pot lid and cook for 5 minutes more.