Vermicelli rice

Wash the medium grain rice three times to remove as much starch as possible; set aside.

Melt a knob of butter with a splash of vegetable oil in a medium pot over medium-high heat. Fry the vermicelli, stirring constantly, for 4 minutes until golden.

Add the washed rice and keep frying about 2 more minutes.

Add salt and pepper and stock to cover the rice by about 2cm. Cover and boil on high for 2 to 3 minutes, until the liquid falls below the level of the rice.

Turn the heat to very low, cover and steam 20 minutes.