Egyptian Rice with Vermicelli
Egyptian rice with vermicelli is a simple pot of buttery long-grain rice threaded with golden noodles. The trick is toasting the short vermicelli pieces in butter or olive oil before the rice goes in, which gives the dish its nutty color and a gentle contrast of textures. It takes one saucepan and five ingredients, and it suits almost any stew, roast or grilled meat you put beside it.
Instructions
Heat the butter or olive oil in a medium saucepan over medium heat.
Add the vermicelli and stir constantly until the pieces turn golden brown. Keep them moving, because they darken quickly and burnt noodles will taste bitter.
Tip in the rice and stir until every grain is coated in fat and mixed with the noodles.
Pour in the water or vegetable broth, add salt to taste, and stir gently to distribute everything evenly.
Bring to a boil over medium-high heat, then turn the heat down to low and cover the pan with a lid.
Simmer for about 15 to 20 minutes, until the liquid has been absorbed and the rice is tender.
Take the pan off the heat and leave it covered for 5 minutes so the rice finishes steaming.
Fluff the rice with a fork, mixing the toasted vermicelli through evenly.
Transfer to a serving dish and garnish with fresh herbs if you like. Serve alongside Egyptian main courses. Cumin or cardamom can be added for extra flavor.
Make it personal.
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