1 c. long grain rice
1/2 c. vermicelli noodles
1/8 lb. butter (1/2 bar)
2 c. beef bouillon (13 3/4 oz. can)
Salt to taste

Melt butter in shallow pan. Break up vermicelli into pieces and fry in butter until slightly browned, stirring constantly. Wash and drain rice well, then add to vermicelli and saute together for a few minutes, keep stirring. Then add boiling broth and salt, cover and cook on low fire for 20 minutes. When water is all absorbed and rice is soft, take off fire, let rest for 15-20 minutes before serving. Stir once more with a fork. Serves 4.