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Pour the rice into a large bowl under cold running water. Carefully drain the cloudy water through a sieve, then repeat this process a few times until the water in the bowl runs clear.
Once clear, fill the bowl with cold water again and let the rice soak for 10 minutes while you start cooking the vermicelli.
Heat the vegetable oil in a medium pan over medium heat. Add the vermicelli and stir continuously, watching as the strands turn a rich golden brown over 2 to 3 minutes.
Remove the pan from the heat, then stir in the unsalted butter until it melts completely. Let the vermicelli cool in the pan for 1 to 2 minutes.
Drain the soaked rice thoroughly through a sieve. Add the drained rice to the pan with the vermicelli and stir everything together. Pour in the hot chicken stock, sprinkle in ½ teaspoon of salt, and stir well before returning the pan to the hob over high heat.
Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest setting, cover the pan with its lid, and let it simmer for 7 to 9 minutes. The rice should have absorbed most of the liquid.
Remove the pan from the heat, keeping the lid on. For the best fluffy texture, cover the lid with a couple of sheets of kitchen paper or a light tea towel, then place the lid back on top. Let the rice sit undisturbed for another 10 minutes. Finally, fluff it up with a fork before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
