Vermicelli Rice

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VERMICELLI RICE | ROZ BIL SHAREYA

Yield 4

Prep time

5 Min

Cook time

17 Min

Inactive time

5 Min

Total time

27 Min

Vermicelli rice is a staple in every Egyptian kitchen, known for its light texture and subtle toasted flavor. Thin strands of vermicelli are browned in butter or ghee before being cooked with rice, creating a warm, nutty aroma and beautifully separate grains. Served alongside stews, grilled meats, or vegetables, this versatile side dish is simple, dependable, and deeply comforting.

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Ingredients

• 1 tablespoon clarified butter
• 1 cup vermicelli
• 2 cups Egyptian rice, medium grain
• 2 ½ to 3 cups water

Instructions

Wash the Rice:

1. Rinse 2 cups of Egyptian medium-grain rice thoroughly under cold water.
2. Wash the rice several times until the water runs clearer.
3. Drain the rice well and set it aside before cooking.

Toast the Vermicelli:

1. Add 1 cup vermicelli to a pot with 1 tablespoon clarified butter over medium heat.
2. Stir frequently while toasting to ensure even browning and prevent burning.
3. Cook for several minutes until the vermicelli turns a deep golden-brown color and develops a nutty aroma.

Add the Rice:

1. Add the washed 2 cups of Egyptian medium-grain rice to the toasted vermicelli.
2. Mix gently to combine the rice evenly with the vermicelli.
3. Allow the mixture to sit over the heat for no more than 1 minute to lightly coat the grains.

Add Water and Cook:

1. Pour in 2½ to 3 cups of water, just enough to sit about ½ inch above the rice level.
2. Bring the pot to a boil over medium heat.
3. Reduce the heat to low once boiling begins and cover the pot with a lid.
4. Simmer the rice for 10–12 minutes without lifting the lid.

Rest and Fluff:

1. Turn off the heat once the rice is fully cooked.
2. Rest the rice, covered, for at least 5 minutes to allow steam to redistribute.
3. Fluff the rice gently with a fork before serving.

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