Wash the rice in a deep bowl over cold water a few times until all the starch has gone. Drain and keep aside.
Melt the butter in a heavy saucepan over a low heat. Add the vermicelli and cook for 4-5 minutes until it becomes very dark brown. Add the rice and cook for 1-2 minutes. Pour in the stock or water. This should always be double the volume of rice. Add the salt and stir well with a wooden spoon.
Heat rice over a high heat until it boils, cover the saucepan tight with a lid down and simmer for 20-15 minutes or until all the liquid has absorbed the rice. Serve with a main course.