Egyptian Rice with Vermicelli

Egyptian rice with vermicelli is a beloved staple in Egyptian cuisine.

Ingredients

• 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

Steps

1. In a medium-sized saucepan, heat the butter or olive oil over medium heat.
2. Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning.
3. Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles.
4. Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly.
5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid.
6. Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.
7. Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.
8. Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly.
9. Transfer the to a serving dish and garnish with fresh herbs, if desired.
10. Serve the rice as a delicious side dish alongside your favorite Egyptian main courses.

More recipes with butter, pasta or rice

Adapted from “Egyptian Rice with Vermicelli” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.