Rice with Vermicelli

Basmati is my rice of choice for almost every rice dish where flavour is more important than its function (i.e.- sushi rolls, etc). If using basmati always 'fry' it in butter and use a broth to cook it in. This simple little recipe is a change from the norm and a favorite with the 'macaroni' crowd.

• 6 tbsp butter
• drop of oil
• 6 oz of vermicelli, broken
• 2 cups basmati rice
• 2 cans broth and 2 cans water
• salt to taste...if you must

Melt the butter in the saucepan with the oil to prevent the butter from burning (uhm...this is a good tip to keep in mind whenever you are using butter to 'fry'.) Crush the vermicelli with hands and brown in butter...don't burn...just brown til golden. Add the rice and stir to coat all the grains...add the fluids and bring to boil. Simmer until no broth remains...about 20 minutes. It will be moist and filling...so yummy and beautiful with the golden vermicelli.