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
Prep Time
5 mins
Dificult
Medium
Servings
36 mins
Ingredients
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.
Recipe Tip
Most often
Egyptian rice is cooked with very short vermicelli pasta. If you don't have short vermicelli pasta available
you can break long vermicelli into about 1/2-inch pieces.
