Rice Pilaf - cooking recipe

Ingredients

1 c. long grain rice
1/2 c. vermicelli noodles
1/8 lb. butter (1/2 bar)
1 can (13 3/4 oz.) or 2 c. beef bouillon (2 cubes plus 2 c. water)
salt to taste

Preparation

Melt butter in shallow pan.
Break up vermicelli into pieces and fry in butter until slightly brown, stirring constantly.
Wash and drain rice well, then add to vermicelli and saute together for a few minutes (keep stirring), then add boiling broth and salt; cover and cook on low fire for 20 minutes.
When water is all absorbed and rice is soft, take off fire.
Let rest for 15 to 20 minutes before serving.
Stir once more with fork.
(Serves 4.)