Riz bi Sha'arieh (Lebanese Rice with Vermicelli)

Rinse the rice in cold water until the water runs almost clear, drain in a sieve and pat dry well. Break the vermicelli into pieces about 2–3 cm long.

Melt the butter in a heavy-bottomed pot over medium heat. Add the vermicelli and toast, stirring constantly, until evenly golden brown; keep an eye on it, as it darkens quickly.

Add the dried rice and stir for 1–2 minutes so each grain is coated in butter and lightly warmed through.

Pour in the hot water, add salt and stir once. Bring to a boil over medium-high heat.

Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting and cook for 14–20 minutes without lifting the lid, until the rice is tender and all the water has been absorbed.

Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork, gently lifting the rice from the bottom, and serve hot.