- 3 tbsp Olive oil
- 60g spaghetti, broken into pieces or Vermicilli
- 500g long grain rice
- 1 litre cold water
- Salt, to taste
- juice of 1/2 lemon
1. Heat the olive oil in a small frying pan and gently fry the spaghetti pieces until golden brown.
2. Wash the rice several times until the water is fairly clear. Place the browned spaghetti in a small pan and add the washed rice and the water, cover and bring to the boil, then reduce the heat and simmer for 20 minutes.
3. Drain the rice, and season to taste with salt and the juice of half a lemon.