Step 2

Reduce the heat to its lowest setting, put the lid on and simmer for 7–9 minutes. Remove from the heat, cover with a couple of sheets of kitchen paper or a light tea towel under the lid and let the rice sit for 10 minutes.

Step 3

Put the oil in a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, about 2–3 minutes. Remove from the heat, stir through the butter until melted and allow to cool for 1–2 minutes.

Step 4

Drain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour in the hot stock, sprinkle in ½ tsp salt and stir well. Return the pan to a high heat and bring to the boil.

Step 5

Fluff up with a fork before serving.