Ingredients Edit

Directions Edit

  1. Brown ¼ cup of sweyweih (½ inch vermicelli pieces) over medium heat in a dry skillet.
  2. In the rice pan, saute ½ a medium onion (finely chopped) in the 2 tablespoons of butter.
  3. When the onions are golden, add the water and bring to a boil.
  4. Add the rice, browned sweyweih, and a Maggi chicken bouillon cube.
  5. Add more salt to taste.
  6. Soak the rice in water for 30 minutes.
  7. In a pan, bring to boil 3 cups of water.
  8. Add the soaked rice, salt, and butter.
  9. Cover, return to a boil.
  10. Cook on medium-high heat until the water level is at the top of the rice (i.e. not above it).
  11. Cover again, reduce the heat to low, and continue cooking until all of the water has been absorbed by the rice.
  12. Turn off the heat and let sit for 10 minutes.
  13. Fluff the rice with a spoon or fork.
  14. Serve.

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