The Perfect Egyptian Rice With Vermicelli Food

EGYPTIAN RICE

Steps:

• Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
• Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
• Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
• Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
• Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
• Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.

EGYPTIAN RICE WITH VERMICELLI (ROZ BIL SHAREYA)

Steps:

• Heat oil in a medium pot on med-high heat.
• Add vermicelli noodles, stir constantly as they toast in the oil until golden brown. They can burn easily so keep stirring and don't leave unattended.
• Add rice and stir. Toast rice and noodles together for a few minutes until rice is coated in oil and turns opaque.
• Smooth out rice and noodles and slowly add water to cover by about ¾ inch/ 2cm. (If desired and water isn't too hot, use the knuckle trick: Insert index finger into the water until it touches the top of the rice, the water should be up to your first knuckle).
• Add salt (I used about 1 tsp kosher salt) and and butter, if using. Bring to a boil, stir in butter if using, cover with lid and turn down heat to low. Cook for 20 minutes.
• Remove lid and place it back on the pot ajar so some steam escapes. Let rest 10 minutes, fluff with a fork and serve.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

Steps:

• 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.

EGYPTIAN RICE WITH VERMICELLI

Steps:

• Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
• In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
• Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
• Add onions back to pan and add rice; stir to combine.
• Pour in boiling stock, stir.
• Cook over very low heat for about 20 minutes.
• This time will vary depending on the age and type of rice you use.
• If desired, stir in a pat of butter before serving.

VEGETABLE RICE WITH VERMICELLI

Steps:

• Preheat oven to 350°F.
• First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid.
• Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish.
• Add uncooked rice and set aside.
• In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown.
• Do not burn them!
• but allow them to get nice and brown; Add to rice.
• In same pan, add olive oil, and heat over medium high heat.
• Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender.
• Add mixture to dish with rice and vermicelli.
• Put vegetable broth and water in a saucepan and heat until slightly boiling.
• Add bouillon cubes and turn down heat, stirring until cubes dissolve completely.
• Pour broth mixture over rice and vegetables and stir through.
• Add bay leaf.
• Cover with lid, and put in your preheated oven.
• You will need to cook this approximately 40-55 minutes, depending on your oven.
• (I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes.
• Broth will absorb and rice should be soft.
• Remove from oven and let sit, covered for 15 minutes.
• Remove lid, and remove bay leaves.
• Serve!