From the Kitchen of: Kathy Lowe
1 cube butter
2 cups rice
4 bundles coiled vermicelli
2 tsp salt
4 tsp chicken bullion (without MSG)
Combine all ingredients but water in larges saucepan until good and brown. Turn heat down and slowly pour water into mixture. Heat covered on low for 20-30 minutes. Do not remove lid until ready to serve.