Description
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.
Ingredients
- 1 ½ tablespoons olive oil
- ¼ cup 1/2-inch long vermicelli
- 1 cup Egyptian rice (short-grain rice)
- salt to taste
- 1 ¾ cups water
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 21 mins
Total Time: 36 mins
Servings: 3