Vermicelli Rice | Roz bil Shareya

Vermicelli Rice | Roz bil Shareya

Vermicelli rice is a beloved staple in Middle Eastern and Mediterranean cuisines, known for its delicate flavor and fluffy texture. This simple yet flavorful dish combines golden, toasted vermicelli noodles with long-grain rice, cooked together in butter or ghee for a nutty and aromatic base. Often served as a side dish, vermicelli rice pairs beautifully with stews, grilled meats, or vegetable dishes, making it a versatile and comforting addition to any meal.

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Ingredients

• 2 tablespoons of unsalted butter (or substitute with ghee for a richer flavor)

• ½ cup of vermicelli noodles, broken into small pieces

• 1 cup of long-grain rice, rinsed and drained

• Approximately 2 ½ cups of water, adjust as needed

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Instructions

Frying the Vermicelli

Begin by frying the vermicelli in butter or ghee over medium heat. Stir frequently until the vermicelli turns a golden brown color, which should take just a couple of minutes. Be careful not to let it burn, as this step adds a rich, nutty flavor to the dish.

Combining the Rice

Once the vermicelli is browned, add the long-grain rice to the pan. Stir the rice and vermicelli together to coat the rice with the butter or ghee. Let it sit for about 30 seconds to allow the flavors to meld before proceeding to the next step.

Adding Water and Cooking

Pour in the water, ensuring the water level sits about ½ inch above the rice and vermicelli mixture—no more than that for the perfect texture. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer gently for a total of 45 minutes.

Final Adjustments and Serving

At around the 35-minute mark, gently mix the rice to ensure even cooking. If the rice appears too dry, add a splash of water. Conversely, if it seems too moist, leave the lid off to allow excess steam to escape. Once fully cooked, the rice should be fluffy, aromatic, and ready to serve as a delicious accompaniment to your meal.