Egyptian Rice with Vermicelli

• 2 tablespoons butter or olive oil
• ½ cup 1–2 inch-long vermicelli noodles
• 1 cup long-grain rice
• 2 cups water or vegetable broth
• Salt to taste

Ingredients for 3 servings (735 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a medium-sized saucepan, heat the butter or olive oil over medium heat.

   Stovetop
2. 2

   Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning.

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3. 3

   Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles.

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4. 4

   Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly.

5. 5

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid.

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6. 6

   Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.

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7. 7

   Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.

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8. 8

   Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly.

9. 9

   Transfer the to a serving dish and garnish with fresh herbs, if desired.

10. 10

    Serve the rice as a delicious side dish alongside your favorite Egyptian main courses.