1/4 c. sweet butter
1/2 c. finely broken vermicelli
1 c. rice
2 tbsp. chicken seasoned stock base
2 1/2 c. boiling water

Melt butter over low heat. Add finely broken vermicelli; cook until golden brown, stirring constantly. Stir in rice. Dissolve stock base in boiling water and pour over rice and vermicelli. Cover and cook for 25 minutes or until all stock is absorbed. Fluff with fork. Cover and let stand for 10 minutes before serving. Serve hot. 6 servings.