Basmati Rice I

Ingredients

 * 2 cups of uncooked basmati rice
 * 2 teaspoons of salt
 * 2 tablespoons of butter or vegetable oil
 * ¼ cup of sweyweih (½ inch vermicelli pieces)
 * ½ a medium onion

Directions

 * 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.