Wash rice 2-3 times and then soak it for 15-20 minutes. Meanwhile, heat ghee/clarified butter in a pan. Roast vermicelli till they turn golden brown. Be careful to not burn it. Drain water from the rice and add it to the pan. Mix and toast it for 2-3 minutes so that the ghee coats the rice well. Add salt and pepper to the mix.
Transfer this to a rice cooker, add water and cook it. Once done, separate the grains using a fork and garnish with chopped parsley. Serve it hot along with any main course.
If you want some crunch in the dish, add some toasted pine nuts as garnish.