Egyptian Rice with Vermicelli

1. Soak the rice in water for about half an hour to an hour before cooking. This allows moisture to get to the center of the grain, cutting cooking time and giving the rice a better texture.

2. Break the vermicelli into smaller pieces, a little longer than the grain of rice.

3. Fry the vermicelli in ghee/butter until it reaches a golden hue. Add water and salt and bring to a boil.

4. Rinse the rice and add to the boiling water. Cook uncovered until liquid is almost completely absorbed.

5. Stir the rice, cover, and continue to cook over low heat until fully cooked. The rice should not be sticky and should have a slightly fluffy texture.

6. Serve.