In a deep pan, heat butter and oil over medium heat until the butter melts completely. Once melted, add the vermicelli to the pan and stir-fry them until they turn a light golden brown, emitting a nutty aroma.

Next, add the rice and salt to the pan, stirring continuously to ensure that the vermicelli and rice are evenly mixed. Keep stir-frying until the rice grains start to stick together and become slightly crunchy, enhancing their texture and flavor.

Once the vermicelli and rice are toasted to perfection, carefully pour in 2.5 cups of boiling water into the pan, taking care to avoid any splattering. Stir the mixture gently to incorporate the water evenly.

Cover the pan with a lid and reduce the heat to low. Allow the rice and vermicelli to simmer gently until all the water has been absorbed and the rice is tender. This process typically takes about 15-20 minutes, depending on the type of rice used.

Once the rice is cooked, turn off the heat and let the dish rest for an additional 15 minutes. This resting period allows the flavors to meld together and ensures that the rice is perfectly cooked through.

To prevent any excess moisture from accumulating, place two layers of paper towels underneath the lid of the pan. The paper towels will absorb any condensation, leaving the rice and vermicelli perfectly fluffy and dry.

After resting, fluff the rice and vermicelli with a fork to separate the grains and distribute the flavors evenly. Serve hot as a delicious and comforting side dish or enjoy it on its own as a satisfying meal.