Rinse the rice with cold water and soak in cold water for 10 minutes.
Heat the oil in a medium pot over moderate heat and cook the vermicelli for about 5 minutes or until light brown in colour, stirring all the time. Be careful, vermicelli can easily burn.
Add the drained rice, the stock and salt. Bring to a boil, uncovered over high heat. Turn the heat down to medium-low and simmer, covered, for about 20 minutes until the water is absorbed. Set aside to rest for 10 minutes.
Transfer to a serving bowl and serve hot as a side dish to all kinds of stews.