The Perfect Egyptian Rice with Vermicelli

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.


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

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 21 mins

    TOTAL : 5 mins

    SERVING : 3

    YIELD : 3 servings

  • 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.

  • 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.

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.