Egyptian vermicelli rice turns any table into a dinner. Make it fluffy enough to receive the vegetable stew we serve with. It's made in two simple steps.
1cupEgyptian rice, medium-grain rice
1cup½ inch long vermicelli (if made plain, don't use vermicelli)
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 with 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 ½-inch pieces. Egyptian rice can be found with other Middle Eastern ingredients in supermarkets.