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In a medium saucepan with a lid, heat the butter over medium-high heat. When the butter is melted and foamy, add the vermicelli pieces and saute, stirring constantly, until the pasta and butter are golden brown.
Reduce the heat to medium and add the onion, garlic, and salt. Cook, covered, until the onion is softened, about 5 minutes.
Meanwhile, in a medium bowl, rinse the rice with cool water 4 or 5 times. This removes some of the starch, to prevent the rice from being sticky.
Add the drained rice to the vermicelli mixture, and stir to coat. Pour in 3 ½ cups of the chicken stock. Taste and add more salt if needed. Increase the heat to medium high and bring to a boil. Cover, reduce the heat to medium low, and cook for about 30 minutes.
Turn off the heat and remove the lid, letting the steam heat escape for 5 minutes. Stir the rice and taste, adding salt if needed, and more chicken stock a tablespoon or two at a time to moisten the rice.
Serve immediately. If made ahead, reheat the rice on the stove or in the microwave over medium low heat, first moistening it with a few tablespoons of chicken stock.