1/4 lb. butter
1/4 c. vermicelli noodles, crushed
1 c. long grain rice
3 c. chicken broth
Salt and pepper to taste

Melt butter and saute noodles until golden brown. Add rice and mix well. Add chicken broth, stir once or twice, then cover. Cook over low heat until liquid is absorbed and rice is fluffy. Remove from heat and let rest 15 minutes before serving.