This is rice like my mother taught me.
For 4 persons
1½ cup basmati rice
2 to 3 Tbsp oil
1/4 thin vermicelli
2½ cups chicken broth
– Soak the rice in boiled water (anywhere from 10 minutes to a couple of hours, depending on how much time you have).
– After soaking, rinse the rice in plenty of fresh water (until the water runs almost clear) then let it drip in a colander.
– While the rice is dripping, heat the oil in a pan on medium and add the vermicelli (if it looks like a nest when you buy it, just crush it in your hand). Keep stirring until the vermicelli turns light brown. Watch it closely, as it takes only a second for it to turn from done to burnt.
– Add the rice to the pan, and stir to coat all the rice with oil.
– Add plenty of freshly ground pepper.
– Keep stirring for a few minutes until the rice becomes almost transluscent.
– Add the boiling water (be careful, it will splatter).
– Lower the heat to very low, cover the pan tightly and let it be.
– It is done when all the water has been absorbed by the rice (10 to 15 minutes).