Simple, buttery long-grain rice cooked with toasted golden vermicelli noodles.
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Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.
Soak the rinsed rice in a bowl of warm water for 15 minutes, then drain thoroughly.
In a medium pot, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the broken vermicelli noodles to the pot and stir constantly until they turn a deep golden brown color.
Add the drained rice to the pot and stir for 2 minutes to coat every grain in the butter and oil mixture.
Pour in the boiling water and add salt, stirring once to combine, then bring the mixture back to a boil.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15 to 18 minutes.
Remove from heat and let the rice sit covered for 10 minutes before fluffing gently with a fork and serving.
