Egyptian rice with vermicelli (roz bil shareya)featured

Egyptian rice with vermicelli noodles, or roz bil shareya in Arabic, is a simple and delicious accompaniment to so many meals. It’s on our dinner table so frequently, accompanying stews, soups, kofta, kababs, you name it.

In Egypt short or medium grain rice is used. I usually use a medium grain rice called calrose. Sometimes I will use arborio rice or sushi rice, and those work well here. Make sure to wash your rice thoroughly before starting.

The vermicelli noodles used are small ones commonly sold in Middle Eastern markets. If you cannot find any locally, you can find them online here, or you can use vermicelli nests and break them up by hand.

Making the rice

Making this rice is simple. You will toast your vermicelli in some oil until golden brown, then add your washed rice and toast that as well. You want to coat the rice in the oil and toast until it turns opaque. If the vermicelli starts to burn turn the heat down.

Next, you add the water. I do not measure my water when making rice, rather I eyeball the amount if water, and this always gives me great results. In the past I’ve found measuring to actually be less reliable, and to often give me mushy, water-logged rice.

So, this is how we will do it, Once you’ve toasted your rice and vermicelli, simple smooth out the top and begin adding water until it covers the rice by about 3/4 of an inch or 2 cm. That’s it, you’ve measured your rice.

Another trick you can use is to put your index finger into the pot until it’s just touching the top of the rice and pour water until it reaches your first knuckle.

Add salt, and butter if you’d like. Bring to a boil, cover and turn the heat all the way down. Simmer for 20 minutes, remove the lid and place it back on slightly ajar. Let the rice rest for 10 minutes, fluff with a fork, and you’re done!

Bel hana wel shefa! Enjoy!

Print Recipe

5 from 2 votes

Egyptian rice with vermicelli (roz bil shareya)

Fluffy Egyptian-style rice with vermicelli noodles, the perfect side for any Egyptian meal.

Course: Dinner, lunch, sides

Cuisine: Egyptian, Middle Eastern

Keyword: Noodles, Rice, Vermicelli

Author: Dahlia Morched

Ingredients

• 2-3 tbsp neutral oil
• 1 cup small vermicelli noodles
• 2 cups short or medium grain rice, I use calrose rice washed
• water
• salt to taste
• 1 tbsp butter optional

Instructions

• 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.