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Soak the rice in a large bowl filled with cold water. Set the thermostat to 100°C in Rice/Risotto mode. Put the butter in the bowl and sauté the vermicelli for 5 minutes.
Set the thermostat to 160°C in Fry mode and cook for 5 minutes. Reduce the temperature to 100°C in Rice/Risotto mode and add the rice. Pour the chicken stock and cook for 15 minutes with the lid closed.
Add water during the cooking if necessary. Serve hot with pistachios, toasted slivered almonds, fried onions, cashew nuts or coriander.