Rinse the rice

• Rinse the rice under cold water until the water runs clear.
• Drain well and set aside.

Toast the vermicelli

• Melt the butter with the oil in a saucepan over medium heat.
• Add the vermicelli and toast, stirring, until golden brown.

Toast the rice

• Add the drained rice to the pan and stir to coat with the butter and oil.
• Toast the rice with the vermicelli for a couple of minutes.

Add water and salt

• Pour in the water and add the salt.
• Bring to a boil over high heat.

Cook the rice

• Lower the heat, cover and cook until the water is absorbed and the rice is tender.
• For medium grain, use the same method; for basmati, soak briefly and reduce the water slightly.

Rest and fluff

• Remove from the heat and let the rice rest, covered.
• Fluff with a fork and serve.