The Perfect Egyptian Rice with Vermicelli

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Gamila Salem

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Recipe Summary

prep:
10 mins
cook:
21 mins
additional:
5 mins
total:
36 mins
Servings:
3
Yield:
3 servings
Nutrition Info
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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; protein 5.5g 11% DV; carbohydrates 59.1g 19% DV; fat 7.3g 11% DV; cholesterol 0mg; sodium 57.1mg 2% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Rating: 4 stars
12/12/2016
While I'm sure it is not the authentic way of doing it I made the decision to use homemade chicken stock instead of water. The vermicilli burns quick so keep a close eye on it. This is universal enough to serve with any type of main dish. If I were making a stir-fry or something saucy I would have kept as written but I felt it would have been too bland for my taste to serve with my grilled chicken which is why I added the stock. Read More
Helpful
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Rating: 4 stars
12/11/2016
While I'm sure it is not the authentic way of doing it I made the decision to use homemade chicken stock instead of water. The vermicilli burns quick so keep a close eye on it. This is universal enough to serve with any type of main dish. If I were making a stir-fry or something saucy I would have kept as written but I felt it would have been too bland for my taste to serve with my grilled chicken which is why I added the stock. Read More
Helpful
(2)
AhmedKH
Rating: 5 stars
02/07/2017
I have trying to make our Egyptian rice to come out fluffy like the (super easy to make) Basmati Rice for weeks with no luck until I followed your method exactly and it finally worked. Will definitely share this method with my mother the way she has been cooking it takes an hour while this way was all done in 20 minutes including preparation. Thank you very much Gamila. Read More
Helpful
(1)
Shadya Eldousoky
Rating: 5 stars
08/18/2017
Try Ghee instead of oil and some cumin. If I make 2 cups of rice I use 2.25 cups of water. Read More
Helpful
(1)
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Chanty
Rating: 5 stars
05/15/2020
Thank you! My rice turned out perfectly for the first time. Read More
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