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.
Ingredients
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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.
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Bring water to a boil in a saucepan.
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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.
Per Serving: 330 calories; protein 5.5g; carbohydrates 59.1g; fat 7.3g; sodium 57.1mg. 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.