½ cup vermicelli
2 ½ cups of water
1 teaspoon of salt
2 cups of rice
1. In a medium pan with a little vegetable oil, sauté ½ cup vermicelli. Lightly brown.
2. Pour in 2 ½ cups of water.
3. Blend in 1 ½ teaspoons of salt. Bring to boil.
4. Meanwhile, rinse and drain 2 cups of rice (Recommended: Calrose).
5. Mix into boiling water. Lower heat and simmer.
6. When water is almost gone cover and leave over minimal heat.