Egyptian vermicelli rice

Heat a stainless steel pot on medium-high with butter and vegetable oil; the mix gives even color, buttery flavor and separate grains.

When it spits, add the vermicelli and fry, tossing, to a deep brown.

Wash the rice a couple of times under running water to remove excess starch so grains do not clump.

Add the rice and fry with the vermicelli and fat a minute or two.

Season with salt and black pepper; add stock to cover the rice by about 1.5 to 2 cm.

Cover and boil 2 to 3 minutes until the liquid has almost disappeared.

Turn the heat down to 2 out of 10, cover and steam 20 minutes.