Egyptian Rice with Vermicelli
Egyptian rice with vermicelli is a beloved staple in Egyptian cuisine. It features long-grain rice cooked with toasted vermicelli noodles, resulting in a flavorful and aromatic side dish that pairs well with a variety of main courses. This dish is simple yet satisfying, with its delicate balance of textures and flavors.
2 tablespoons butter or olive oil
½ cup 1–2 inch-long vermicelli noodles
1 cup long-grain rice
2 cups water or vegetable broth
Salt to taste
In a medium-sized saucepan, heat the butter or olive oil over medium heat.
Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning.
Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles.
Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid.
Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.
15–20 minutes
Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.
5 minutes
Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly.
Transfer the to a serving dish and garnish with fresh herbs, if desired.
Serve the rice as a delicious side dish alongside your favorite Egyptian main courses.
- •This dish is versatile and can be customized according to personal preference. Some variations may include adding spices like cumin or cardamom for extra flavor