The Perfect Egyptian Rice with Vermicelli


Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Prep Time:
10 mins
Cook Time:
21 mins
Additional Time:
5 mins
Total Time:
36 mins
3 servings


  • 1 ½ tablespoons olive oil

  • ¼ cup 1/2-inch long vermicelli

  • 1 cup Egyptian rice (short-grain rice)

  • salt to taste

  • 1 ¾ cups water


  1. 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.

  2. Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.

  3. Bring water to a boil in a saucepan.

  4. 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.

Cook's Note:

Most often, Egyptian rice is cooked with very short vermicelli pasta. If you don't have short vermicelli pasta available, you can break regular long vermicelli into about 1/2-inch pieces.

Nutrition Facts (per serving)

330 Calories
7g Fat
59g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 330
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Sodium 57mg 2%
Total Carbohydrate 59g 21%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 6g
Calcium 8mg 1%
Iron 3mg 17%
Potassium 69mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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