Depending on the kind you use, you may need to put more or less quantity of water on the rice.
Preparation Time: 0.75 hours
3 Cups egyptian rice.
1 cup vermicelli
1 1/2 oil or butter
3 1/2 cups Water
3/4 tablespoon salt.
Wash rice with running water and drain.
In a deep non-stick pan heat butter or oil and vermicelli until golden brown.
Add rice and stir to mix with vermicelli.
Add water and salt and stir.
When water is almost absorbed, cover, move to low heat and leave to cook.