Easy Egyptian rice

Name: Easy Egyptian rice
Prep time: 5 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 250 millilitre (1 US cup) vermicelli; 250 millilitre (1 US cup) Egyptian rice; 375 millilitre (1½ US cup) vegetable stock; 20 grams (1½ tablespoons) butter; ½ teaspoon salt

User Reviews

5.0

144 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Resting time:
10 mins
Total Time
27 mins
Servings
4 servings
Calories
509 kcal
Course
Side Dish, Main Course
Cuisine
Egyptian

Easy Egyptian rice

Damien Carter

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This Egyptian rice recipe is a simple yet unique side dish made with short grain rice, vermicelli, vegetable stock and butter. It's a staple in Egyptian cuisine, but universally it's a perfect side dish for almost any main meal. What makes this Arabic rice with vermicelli stand out is its ease and speed of preparation, taking less then 30 minutes to make from start to finish! The vermicelli adds a unique twist on traditional rice, both texturally and visually.

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Ingredients

Servings

2 tablespoons olive oil or ghee
250 millilitre (1 US cup) vermicelli broken into pieces of about 2.5cm/1"
250 millilitre (1 US cup) Egyptian rice or short grain rice
375 millilitre (1½ US cup) vegetable stock or water
20 grams (1½ tablespoons) butter
½ teaspoon salt

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Instructions

In a strainer or sieve, rinse the rice under cold running water to get rid of any excess starch. Set the rinsed rice aside. Top tip: If you have a spray head on your kitchen tap, this works excellently to rinse rice through a fine mesh sieve. Otherwise, just a normal running tap works fine.
In a heavy based saucepan, heat the olive oil over a medium-high heat.
Once the oil is hot, add the vermicelli and fry for 2-3 minutes, or until it's a golden brown colour. Move the vermicelli around constantly and turn down the heat if it's browning too fast. Keep a very close eye on it as vermicelli can burn very quickly.
Lower the heat and add the rinsed rice. Fry together with the vermicelli for 1 minute.
Add the vegetable stock, butter and salt. Bring it back to a gentle boil and immediately turn the heat down to its lowest setting. Cover with a lid and let the rice cook undisturbed for 13 minutes.
After 13 minutes, remove the rice from the heat. Keep the lid on and let it rest for 10 minutes.
After the 10 minutes, fluff the rice up with a fork and transfer to a serving bowl.

Nutrition Information

Show Details

Calories 509kcal (25%) Carbohydrates 92g (31%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 11mg (4%) Sodium 816mg (34%) Potassium 76mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 323IU (6%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 509 kcal

% Daily Value*

Calories	509kcal	25%
Carbohydrates	92g	31%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.2g	10%
Cholesterol	11mg	4%
Sodium	816mg	34%
Potassium	76mg	2%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	323IU	6%
Calcium	26mg	3%
Iron	1mg	6%