Fluffy Egyptian Rice (Medium Grain Rice)
This Egyptian rice is a classic side dish with any middle eastern stew. It's cooked with vermicelli noodles that are toasted in oil, along with chicken broth, to make a very flavourful pot of rice!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Egyptian rice (medium grain, also sub Calrose rice)
- 1/2 cup vermicelli noodles (pasta noodles not rice noodles)
- 4 tablespoons vegetable oil or ghee
- 2 cups chicken or vegetable broth (substitute water)
- 1.5 teaspoons salt
Instructions
- 1
Rinse rice in a bowl of water until the water runs clear. Soak the rice in water for 30 minutes
- 2
Heat up the oil over medium heat in a non-stick rice pot
- 3
Add the vermicelli noodles and cook them while continuing to stir until the noodles turns golden brown, about 4-5 minutes
- 4
Drain the rice and add it to the pot, continue to stir the rice in with the noodles for a few minutes
- 5
Add the salt and the broth and mix well a few times
- 6
Bring mixture to a boil before covering with a paper towel and a tight fitting lid. Reduce heat to low and simmer for 20 minutes undisturbed
- 7
Remove lid and paper towel, fluff rice with a fork, cover with a lid and let it rest 10 more minutes before serving