If you know an Egyptian, or are married to one, you are familiar with the fact that they like to eat rice with... well almost everything. And Egyptians, at least the ones I know, are very particular about their rice.
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. Most often, Egyptian rice is cooked with very short vermicelli. If you don't have short vermicelli available, you can break regular long vermicelli into about 1/2 inch pieces.
For the longest time I struggled making perfect Egyptian rice. It was either sticky or crunchy. After a lot of experimenting with rinsing and soaking, different amounts of water, and different qualities of rice I found maybe I just wasn't ever going to be able to make it.
One day while cooking the vermicelli (you brown it like you would with rice a roni) I forgot to add the water before I added the rice. Well, now what? I got some crazy idea. I added a tiny bit of oil to coat the rice and cooked it slightly, then added the water. OMG it worked. It was so simple, so easy. no rinsing, no soaking. And the rice was absolutely perfect.
So today I am sharing with you my easy recipe for that perfect Egyptian rice with Vermicelli.
INGREDIENTS:
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. Most often, Egyptian rice is cooked with very short vermicelli. If you don't have short vermicelli available, you can break regular long vermicelli into about 1/2 inch pieces.
For the longest time I struggled making perfect Egyptian rice. It was either sticky or crunchy. After a lot of experimenting with rinsing and soaking, different amounts of water, and different qualities of rice I found maybe I just wasn't ever going to be able to make it.
One day while cooking the vermicelli (you brown it like you would with rice a roni) I forgot to add the water before I added the rice. Well, now what? I got some crazy idea. I added a tiny bit of oil to coat the rice and cooked it slightly, then added the water. OMG it worked. It was so simple, so easy. no rinsing, no soaking. And the rice was absolutely perfect.
So today I am sharing with you my easy recipe for that perfect Egyptian rice with Vermicelli.
INGREDIENTS:
- 1 1/2 tbsp olive oil
- 1/4 cup vermicelli (1/2" length)
- 1 cup Egyptian or other short grain rice
- 1 3/4 cup boiling water
- salt to taste
DIRECTIONS
- In a medium sized sauce pan over medium heat. warm the oil
- Add vermicelli. Stirring constantly cook vermicelli until golden brown (do not burn)
- Remove from heat. Add rice and salt. Stir until thoroughly coated with oil.
- Return to low heat and cook about 3-5 minutes. Rice will go from clear to a pasty while color. Be very careful not to burn the rice. This can happen quickly so you have to constantly stir it.
- Add 1/34 cup boiling water. Cover and cook on very low heat for about 10-15 minutes. Stir every 5 minutes.
- When most of the water is absorbed turn off the heat and leave covered for about 5 more minutes
- Fluff rice with fork.
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