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Egyptian rice with vermicelli dish

Egyptian Rice with Vermicelli

A classic Egyptian side dish made with toasted vermicelli and fluffy white rice. This simple recipe creates perfectly light, separate grains of rice with delicious golden noodles. It’s the perfect side for grilled meats, stews, and many Mediterranean dishes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Egyptian, Mediterranean
Calories: 220
Ingredients Method

Ingredients
  

  • 2 cups long-grain white rice ( or medium grain) -(rinsed and drained)
  • 1 cup vermicelli noodles -broken into small pieces
  • 3 tbsp olive oil -( or butter)
  • 4 cups water -( or chicken broth)
  • 2 tsp salt -or to taste
  • 1/2 tsp ground black pepper -or to taste

Method
 

Toast the Vermicelli
  1. In a medium pot over medium heat, heat the olive oil, or melt the butter.
    pan with oil
  2. Add the vermicelli noodles and stir constantly until they turn a nice golden brown.
    golden brown vermicelli in a pan
Add the Rice
  1. Add the rinsed and drained rice to the pot.
    golden brown vermicelli and rinsed rice in a pan
  2. Stir gently for about 1 minute so the rice is coated with the oil or butter.
    rice with vermicelli coated with oil in a pan
Add Liquid and Seasoning
  1. Pour in the water or chicken broth and add the salt and ground black pepper.
    rice with vermicelli covered with water, salt, and black pepper
  2. Stir and bring the mixture to a boil.
    A pot of rice with vermicelli covered with water
Simmer
  1. Once boiling, reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the liquid is absorbed.
    A pot of rice covered
Rest the Rice
  1. Turn off the heat and let the rice sit covered for 10 minutes.
    fluffy Egyptian rice with vermicelli
Fluff and Serve
  1. Fluff the rice gently with a fork and serve warm.
    Egyptian rice with vermicelli served in a plate