Easy Egyptian rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Resting time:
10 mins
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Total Time
27 mins
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Servings
4 servings
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Calories
509 kcal
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Course
Side Dish, Main Course
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Cuisine
Egyptian
Easy Egyptian rice
Description
Easy Egyptian rice combines toasted vermicelli pasta with short grain rice cooked in vegetable stock and butter. The vermicelli is fried first until golden brown, intensifying its nutty flavor before mixing with rinsed rice. The liquid is added and the rice is simmered gently with a lid on, allowing it to absorb the stock and soften fully. The dish results in tender grains with occasional crunchy vermicelli pieces, offering a pleasant texture contrast.
The flavor profile is mild and buttery with subtle nuttiness from the browned vermicelli. The use of vegetable stock adds gentle savory notes, and salt balances the taste. This preparation achieves different textures from the toasted vermicelli and soft rice, making the dish more interesting than plain boiled rice.
This rice can serve as a side dish complementing various main courses or as a base for vegetables, meat, or stews. Its simple ingredients allow it to pair well with a wide range of cuisines and flavors.
Ingredients
- 2 tablespoons olive oil or ghee
- 250 millilitre vermicelli broken into pieces of about 2.5cm/1", 1 US cup
- 250 millilitre Egyptian rice or short grain rice, 1 US cup
- 375 millilitre vegetable stock or water, 1½ US cup
- 20 grams butter 1½ tablespoons
- ½ teaspoon salt
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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