Wash and rinse the rice with cold water until the water runs clear, and soak for 30 minutes. Then rinse, drain, and keep aside.
In a medium-sized, non-stick pot, fry the vermicelli noodles in vegetable oil on medium heat. Once the noodles have been browned, add the rice and stir for a few minutes. Add 3 cups water, salt, and cardamom pods, and bring to a boil. Then cover and leave to simmer for about 20 minutes on low heat, until the rice and noodles are cooked.