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.
Preparation Time
10 mins
Cooking Time
21 mins
Total Time
31 mins
Calories
330 Calories
Recipe Instructions
Step 1
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.
Step 2
Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
Step 3
Bring water to a boil in a saucepan.
Step 4
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.
