Cookbook:Egyptian Rice with Vermicelli
| Egyptian Rice with Vermicelli | |
|---|---|
| Category | Rice recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Egyptian rice with vermicelli is a beloved staple in Egyptian cuisine. It features long-grain rice cooked with toasted vermicelli noodles, resulting in a flavorful and aromatic side dish that pairs well with a variety of main courses. This dish is simple yet satisfying, with its delicate balance of textures and flavors.
Ingredients
[edit | edit source]- 2 tablespoons butter or olive oil
- ½ cup 1–2 inch-long vermicelli noodles
- 1 cup long-grain rice
- 2 cups water or vegetable broth
- Salt to taste
Equipment
[edit | edit source]Procedure
[edit | edit source]- In a medium-sized saucepan, heat the butter or olive oil over medium heat.
- Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning.
- Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles.
- Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid.
- Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.
- Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.
- Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly.
- Transfer the to a serving dish and garnish with fresh herbs, if desired.
- Serve the rice as a delicious side dish alongside your favorite Egyptian main courses.