The Perfect Egyptian Rice with Vermicelli recipe

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Ingredients

1 ½ tablespoons olive oil
¼ cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 ¾ cups water

Nutrition Info

329.7 calories
carbohydrate: 59.1 g
cholesterol: : -
fat: 7.3 g
fiber: 2.2 g
protein: 5.5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 57.1 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium heat. Add vermicelli, cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt, stir until coated with oil.

  2. Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.

  3. Bring water to a boil in a saucepan.

  4. Stir water into the rice mixture. Cover, cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat, let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

Recipe Yield

3 servings

Recipe Note

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

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