Rinse the rice: Place rice in a mesh strainer and rinse it thoroughly under cool water. The water will appear cloudy at first, then the water will run clear. This helps to remove the surface starch to help yield fluffier, more distinct grains. Set the strainer of rice aside while you cook the onion.
1 cup long grain white rice (Basmati)
Melt the butter in a saute pan over medium heat.
2 Tbsp. butter, unsalted
Add in the vermicelli and toast it gently, stirring often to prevent burning.
1/3 cup vermicelli
Add in the onion and garlic and cook over medium heat to soften, stirring frequently, about 1-2 minutes.
1/2 cup white onion, finely diced, 2 cloves garlic, minced
Add rice and stir into the onion/butter until the grains look translucent, about 30 seconds. Then add in the broth and salt and bring to a small boil.
2 cups chicken broth or water, 1/2 tsp. salt
Reduce heat to low, cover and simmer with the lid on for 15-20 minutes.
Remove from the heat and allow to sit covered for 5 minutes. Fluff with a fork and garnish with parsley.