Ingredients

3/4 c. vermicelli, 1" lengths

1 1/2 TB. melted butter

1 1/2 TB. Olive Oil

1 1/2 cups long grain rice

3 cups boiling chicken stock

1 tbs salt

Freshly ground black pepper

ground cinnamon (optional)

Method

In a large pan on a low heat, saute the vermicelli in butter and oil until golden, stirring constantly. Be careful not to burn the vermicelli.

Stir in the rice and fry until glazed, about one minute. Add the boiling liquid and the salt and boil for one minute. Reduce the heat to low and simmer, covered, until liquid has been absorbed, about 15-18 minutes

Remove the pot from the heat, cover and let rest for about 10 minutes before serving.

Season and fluff with a fork right before serving.

Cooks Comments and Tips

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