Heat olive oil in high-sided pot over medium heat. Add pine nuts and fry until golden brown, then remove to a plate (leaving oil in pot).
1 tablespoon olive oil, 2 tablespoon pine nuts
Add broken vermicelli pasta to the same pot. Fry over medium heat until golden brown (watch carefully as it can brown very quickly).
¼ cup broken dry vermicelli pasta (see my notes)
Then add rinsed rice and stir to coat in oil.
1 cup long grain rice (I used basmati)
Add chicken stock and salt and bring to a simmer. Once simmering, turn heat down to very low then cover and cook for 15 minutes.
2 cups chicken stock, ½ teaspoon fine salt
After 15 minutes, turn the heat off and let the rice sit for another 10 minutes (without lifting the lid).
Gently fluff the rice with a fork, top with reserved pine nuts and serve.