Place the rice in a fine mesh strainer and rinse thoroughly using your fingers to rub off as much starch as possible. You'll know the rice is properly rinsed when the water comes out clear from the bottom. Set aside.
In a large, deep pan heat the butter over medium heat until melted. Add the broken vermicelli pasta and brown, stirring frequently, until it is golden/dark brown. Be careful to not let burn - don't walk away from the pan. This takes about 4-5 minutes.
Add rinsed rice to the pan and stir into the vermicelli and butter. Toast the rice for 2-3 minutes, stirring frequently.
Carefully pour boiling water into the pan and stir once. Add salt and pepper then stir again.
Bring to a boil, stir once, then reduce heat to low and cover with a lid. Cook for 15 minutes.
Remove pan from the heat and fluff rice with a fork before sprinkling with fresh parsley to serve.