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Egyptian Rice with Vermicelli

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PREP TIME
10 min
COOKING TIME
21 min
TOTAL TIME
36 min
SERVINGS
3 servings
Dinner Egyptian Middle Eastern
Egyptian Rice with Vermicelli
Ingredients
  • 1 1/2 tablespoons olive oil
  • 1/4 cup 1/2-inch long vermicelli
  • 1 cup Egyptian rice (short-grain rice)
  • salt to taste
  • 1 3/4 cups water
Instructions
1
Preheat the saucepan over medium heat, allowing it to warm up for a few moments. Introduce oil into the saucepan and bring it to a gentle simmer. Next, add vermicelli to the saucepan and cook, stirring diligently and attentively, until it develops a golden brown hue, lasting approximately 3 to 5 minutes.
2
Remove the saucepan from the heat source.
3
Now, add rice and salt to the saucepan. Stir the ingredients together until they are evenly coated with oil.
4
Gradually decrease the heat to a low setting. Continue cooking the rice mixture, stirring constantly and with great care, until it transforms into a pasty white color, taking around 3 to 5 minutes.
5
Subsequently, bring water to a rolling boil in the saucepan.
6
Introduce the water into the rice mixture, ensuring it is well combined.
7
Cover the saucepan and cook until most of the water has been absorbed, taking around 10 to 15 minutes.
8
Turn off the heat source and allow the mixture to rest for about 5 minutes, until all remaining water has been absorbed.
9
Finally, use a fork to gently fluff the rice.