Egyptian•budget
Egyptian Rice with Vermicelli
Try this Egyptian rice with vermicelli recipe for a simple, scrumptious side dish of toasted vermicelli noodles and short-grain rice.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1/4 cup vermicelli (1/2" length)
- 1 cup short grain white rice ((I use Calrose))
- 1/2 tsp kosher salt
- 1 3/4 cup hot water
Instructions
- 1
Heat the oil in medium sauce pan over medium heat. Add vermicelli, stirring constantly cook vermicelli until golden brown (do not burn).
- 2
Turn heat to low and add the rice and salt, stirring to coat with oil. Cook for 3 minutes, stirring often. Rice will go from clear to white in color.
- 3
Add hot water. Cover and cook on low heat for 15 minutes.
- 4
Remove from heat and leave covered for about 5 more minutes. Fluff rice with fork.