Egyptian Rice With Vermicelli

Egyptian Rice with Vermicelli

In Egypt, rice turns any table into a dinner. It’s the basic that we build on. We eat it neither too mushy or sticky. Just fluffy enough to receive the vegetable stew we eat with. We make rice in two simple ways. One with vermicelli pasta and the other plain. Both of the recipes don’t have many rules and go very well with most of the vegetables. So if you want to learn how to make Egyptian rice with Vermicelli, join me in this very simple recipe!

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  • Servings: 4-6
  • Difficulty: Very Easy
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  • 1 cup of Egyptian rice (medium-grain rice)
  • 1¼ cup hot water
  • A pinch of salt
  • 1 cup1/2-inch long vermicelli (if made plain, don’t use vermicelli)
  • 2 tablespoon of oil



Wash the rice to cleanse from extra starch. On medium heat, put the oil and the vermicelli together in a pot and stir it until it turns a degree darker than gold. It will turn back into golden when we cook it with the rice.


Add the rice to the vermicelli and stir in a gentle move with a fork until blended. Add hot water and salt, and bring the mixture to boil.


Turn the heat to low, cover pot and let it simmer for 18 minutes. Remove pot from heat. Remove lid and fluff cooked rice with a fork, then serve immediately.


  • Best served with any kind of vegetables and chicken or meat.
  • You can use this recipe to do it in a rice cooker.
  • If you can’t find short vermicelli pasta, you can break regular long vermicelli into about 1/2-inch pieces.
  • Egyptian rice can be found with other Middle Eastern ingredients in supermarkets.

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