Rice Pilaf

This is the recipe requested by Philz. I always use basmati rice (not Texmati- it lacks the nutty flavor), but it can be made with any long grain rice. If using rice other than basmati, skip the soaking step and increase the liquid.

1 cup basmati rice
1 teaspoon olive oil
1/2 tablespoon butter
2 tablespoons orzo or 1/2 ball vermicelli
1 1/2 cups chicken broth, heated to the boil
1 teaspoon salt

Measure and sort the rice, removing any small stones or other inedibles. Put in a large bowl.
Wash the rice in cold water, changing the water 8 or 9 times, until it runs clear. This is important with basmati rice; washing removes starches that would make it clumpy.
Soak the rice in 2 cups of cold water for exactly 1/2 hour (this helps the rice expand to the long thin grains that make basmati so lovely). Drain well.
Heat the oil and butter in a 3-quart saucepan over medium-high heat. Add the vermicelli or orzo and fry until it is nice and brown.
Add the rice and cook until it is slightly fried and looks translucent, about 2 or 3 minutes.
Add the hot broth and the salt. Bring to the boil; cover tightly and reduce the heat to low. Cook, covered, for 25 minutes (don't uncover while it cooks!). Turn off the heat and let it rest, uncovered, for 5 minutes. Carefully fluff it with a fork before serving.