Bring a large pot of water to the boil, and stir in the fragrant rice. Boil for 7–9 minutes until al dente. Be careful to not overcook the rice. Your vigilance will be rewarded. Drain and set aside.
Put the kettle on to boil. In another deep pot, melt the butter over medium heat and add the vermicelli, the cinnamon and the nutmeg. Stir continually with a wooden spoon, till the vermicelli is somewhat toasted with its butter and spices (we call this “scrooi”-ing the vermicelli) – about 5 minutes. Stir in the stock powder and add the boiling water. Put a lid on the pot and switch off the stove and allow the vermicelli to steam and soften.
Place the rice, vermicelli, frazzled onions, salt and pepper in a large mixing bowl and mix together gently (fingers are best in this instance, I think). You could eat the rice straight away or you could heat it, covered, at 180°C for 20 minutes.
Stir the chopped dill in right at the end.