INGREDIENTS
1 1/2 cups
white rice (enriched parboiled long grain)
1/4 cup
clarified butter (homemade or store-bought ghee)
1/2 cup
vermicelli pasta (broken in 2 inch pieces)
3 cups
boiling water
1 1/2 tsp
salt
1/2 tsp
pepper
minced fresh parsley (optional garnish)