Ingredients

Method

Get a cup of rice and rinse it with cold water until the water is clear.
Set the rice aside in a pool of water for 20 minutes.
5 minutes before the rice is ready, heat up a pan with a tbsp of butter.
Whirl the butter around letting it melt, and dump in a half cup of vermicelli.
After it gets brown and toasted, toss in the rice. Whirl them around mixing it between one another.
Dump two cups of water and put a lid on it, let it simmer for 10 - 15 minutes.

I had it in two forms. One was with my mother-in-law’s leftover, koosa with meat. The other was with my mom’s leftovers, shakria.