- 1 1/2 tablespoons olive oil
- 1/4 cup 1/2-inch long vermicelli
- 1 cup Egyptian rice (short-grain rice)
- salt to taste
- 1 3/4 cups water
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
04/12/2018
recipepes.com
The Perfect Egyptian Rice with Vermicelli, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
