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Wash and drain the rice in a strainer until the water runs mostly clear.
Heat the oil in a good quality pot over medium heat. Add the vermicelli and toast, stirring constantly, until golden brown.
Add the rice and toss together for about 1 minute.
Add the salt and water and give everything a gentle mix.
Bring to a boil. After a few minutes the water and rice will come to the same level.
Once that happens, cover the pot, lower the heat to a gentle simmer, and cook for about 10–12 minutes.
Fluff the rice with a fork, turn off the heat, and let it rest covered for another 5–10 minutes.