Egyptian Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
180 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Egyptian Rice
Description
This recipe for Egyptian Rice combines rice soaked briefly with salt and water, then rinsed thoroughly to remove excess starch. The rice is toasted in oil together with broken vermicelli noodles until golden, infusing the dish with a warm toasted aroma and subtle crunch from the noodles. Water is added just enough to cover the rice by half an inch, with a pinch of salt, using a 1:1 rice to water ratio to prevent mushiness common in this rice type.
The cooking involves bringing the mixture to a boil, then simmering covered until water is absorbed and the rice is tender, about 15-20 minutes. A resting period after heat is removed allows steam to finish cooking the rice, making it fluffier when fluffed with a fork.
This rice is a traditional side that pairs well with Middle Eastern and Mediterranean meals. The toasted vermicelli complements the soft rice texture, adding variety in mouthfeel and appearance. Adjusting vermicelli quantity or adding butter is suggested for taste preference variations.
Soaking the rice helps in controlling stickiness and water absorption, key to achieving the desired texture. The recipe recommends watching vermicelli closely while toasting since it burns quickly, ensuring the ideal golden color.
Ingredients
- 2 cups Egyptian rice
- 2-3 tablespoon vegetable oil
- 1/2 cup vermicelli noodles broken into small pieces
- 2 cups water
- big pinch salt
Instructions
- Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
- Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
- Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
- Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
- Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
- Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.
Notes
- Adjust vermicelli quantity to taste—more or less can be used based on preference.
- Adding a knob of butter during cooking enhances flavor and gives the rice a richer texture.
- Soaking the rice reduces its starch, allowing use of less water and preventing mushiness for a fluffier finish.
- Carefully watch vermicelli while toasting to avoid burning, which can happen quickly.
- This recipe uses a 1:1 ratio of rice to water suited for Egyptian short-grain rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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