1 c. long grain rice (Uncle Bens)
1/2 c. vermicelli (fine spaghetti)
1/8 lb. butter
2 c. chicken/beef bouillon

Melt butter. Break up vermicelli into pieces and fry in butter until slightly browned, stirring constantly. Wash and drain rice, then add it to the vermicelli and saute together.

Add bouillon, cover and cook 20 minutes. When water is absorbed and rice is soft. Take off flame and allow to rest 10 minutes before serving. Fluff with fork and serve!