Homemade chicken stock is best but you can use canned. Meds Mama says it can't be real pilaf unless you use real butter.

• 2 cups long-grain white rice
• ½ stick butter
• 1 cup vermicelli -- broken small pieces

• 4 cups chicken stock
• 1/2 teaspoon salt

1. Melt the butter in 4-quart pot. Add vermicelli and sauté until light brown. Add ½ to ¾ cup of water to the vermicelli.
2. Continue to cook until the water is absorbed and the vermicelli is tender. Add the chicken stock and bring to a boil.
3. Add rice; cover and simmer for 20 minutes. If you want fluffy rice, don't peek or it will get lumpy.