1/2 cube butter
1 coil vermicelli
1 c. rice (not minute rice)

Melt butter in frying pan and crumble vermicelli and rice. Cook, stirring constantly, while browning vermicelli; rice should be very white. Add 2 cups hot water with 2 bouillon cubes dissolved in it; add to pan. Salt and pepper to taste. Cover and simmer for about 20 minutes, or until all moisture is absorbed. Vary with chunks chicken or pork, almonds, chopped bell peppers, mushrooms...whatever sounds good. Be creative!