Instructions: Freshly ground black pepper, ground cinnamon and ground cloves for garnish

In a 2-quart casserole, saute the vermicelli in butter and oil until golden brown, stirring constantly. Stir in rice and fry until glazed, about 1 minute. Add the boiling liquid and the salt and allow it to boil for about 1 minute. Reduce the heat to low and simmer, covered, until the liquid is absorbed, about 18 minutes. Place a folded paper towel over the rice, cover the pot and let rest, with the heat turned off for about 10 minutes before serving. Sprinkle with one or more of the spices to taste and fluff with a fork.

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