|Chicken stock||4 Cup (64 tbs)|
|Long grain rice||2 Cup (32 tbs) (Not Processed Rinse)|
|Butter||1⁄2 Cup (8 tbs) (Not Margarine)|
Bring stock to a boil.
Use a heavy vessel and keep it covered as the rice steams.
Add the rice which has been washed well and drained.
Bring to a boil and reduce to very low heat.
While this is steaming, melt butter in a separate pan and brown the vermicelli until golden brown.
Add to steaming rice, folding it in thoroughly and carefully.
Steam 20-30 minutes until rice is thoroughly cooked.