Egyptian rice with vermicelli noodles is a simple and delicious accompaniment to so many meals. In Egypt, short or medium grain rice is used. But sometimes you can also use arborio rice or sushi rice. Make sure to wash your rice thoroughly before starting.
Egyptian rice with vermicelli
- 2 -3 tbsp neutral oil
- 1 cup vermicelli noodles
- 2 cups short or medium grain rice, washed
- salt to taste
- 1 tbsp butter optional
- Heat oil in a medium pot on med-high heat.
- Add vermicelli noodles, stir constantly as they toast in the oil until golden brown. They can burn easily so keep stirring and don't leave unattended.
- Add rice and stir. Toast rice and noodles together for a few minutes until rice is coated in oil and turns opaque.
- Smooth out rice and noodles and slowly add water to cover by about ¾ inch/ 2cm. (If desired and water isn't too hot, use the knuckle trick: Insert index finger into the water until it touches the top of the rice, the water should be up to your first knuckle).
- Add salt (you can use about 1 tsp kosher salt) and and butter, if using. Bring to a boil, stir in butter if using, cover with lid and turn down heat to low. Cook for 20 minutes.
- Remove lid and place it back on the pot ajar so some steam escapes. Let rest 10 minutes, fluff with a fork and serve.