30min · 11 servings 2 tablespoons olive oil ▢1 cup vermicelli noodles ▢2 cups long-grain rice I use basmati rice ▢1 teaspoon table salt ▢water to cover the rice by ½ inch Instructions Stovetop Method: Properly wash the rice under running water until the water runs CLEAR to get rid of the starch, and then soak it in cold water for 15 minutes before using it. Heat the olive oil on medium heat in a pot, when the oil is hot (but not smoking!) add the vermicelli pasta and keep stirring it with a heat-resistant spatula or a wooden spoon until the vermicelli is golden brown. To the toasted Vermicelli, add the rinsed, soaked, and drained rice, salt, and cover with water. You want the water to cover the rice by 1/2 inch or 1cm. Bring the water to a boil, then lower the heat down to th