Melt butter in pot. Pour vermicelli into pot. Slowly stir and watch the vermicelli carefully so it will brown but not burn. Stir in rice.
Warm chicken broth in a separate pot, then add liquid to rice.
Add 2 level teaspoons of salt or less. Bring to boil, then turn to very low, cover and simmer for 25 minutes. Don't stir it while simmering. Then check and see if liquid has cooked out.
If desired, make topping. Stir ½ cup slivered almonds with 2 tablespoons butter in a pot and cook until golden. Top rice with almonds before you serve it.