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 Time5 mins
Cook Time20 mins
Total Time25 mins
Course: side dishes
Keyword: Egyptian rice, Egyptian rice with vermicelli
- 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
Heat the oil in medium sauce pan over medium heat. Add vermicelli, stirring constantly cook vermicelli until golden brown (do not burn).
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.
Add hot water. Cover and cook on low heat for 15 minutes.
Remove from heat and leave covered for about 5 more minutes. Fluff rice with fork.
Calories: 254kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 325mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.1g | Calcium: 19mg | Iron: 0.5mg