Egyptian rice with vermicelli – Roz bil shareya
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.
Try this rice with vermicelli alongside Egyptian classics like molokhia and fasolia!
And if you’re looking for other Egyptian rice dishes, check out this Egyptian seafood rice!
Choosing your rice
In Egypt short or medium grain rice is used in almost all dishes, including this one. So much so, that short grain rice is known as roz masry, or Egyptian rice, throughout the region.
Calrose rice makes a great substitute and may be more readily available, it can often be sold as sushi rice.
I prefer to buy Egyptian rice from a local Middle Eastern grocer, but you can purchase great quality Egyptian rice online here as well (affiliate link).
I cook A LOT of rice dishes and use Egyptian rice in almost all of them, whether they are Egyptian dishes, like these meat and rice stuffed grape leaves or these saucy Egyptian stuffed vegetables, or dishes from other cultures, like this Puerto Rican arroz con pollo (rice with chicken).
Make sure to wash your rice thoroughly before starting.
What is shareya?
Shareya is the Arabic term for vermicelli or angel-hair noodles. Their name derives from the Arabic word for hair. They are used in rice dishes, soups, and even desserts.
The noodles used are short and thin and are 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 roz bil shareya
Making this rice dish 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!
Egyptian rice with vermicelli – Roz bil shareya
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.
I spent almost 2 years living in Egypt and this is how my friend’s mother made it.
I’m so glad you liked it!
Why the knuckle trick? Damn it. I spent years asking my Aunts to just give actual measurements. And they would shrug and and be like “mish mohem” Yes it is mohem my rice is soggy or too dry! Face to palm.
Ha! I understand some people prefer measurements. This is how I make it and I find I’ve always had better results this way. Measurements are crucial sometimes, but sometimes visual cues can be just as helpful or more helpful, and I value the intuitive methods of our mamas and tetas. I’m sure you can find another recipe with measurements if that’s what you prefer.
We have new Egyptian neighbours, they gave us some rice with vermicelli back in the summer. They cooked for us when we came back from Norway in December last year. Now they’ve gone home for the first time in 3 years, and so I wanted to cook this delicious rice to go with Oven Roasted Mesaka’a – so thank you for an authentic inherited recipe.
Do you stir the butter in before you bring the water to a boil or after it has boiled? Thanks so much!
Hi Sherrie, thanks for the question! You can really add it at either point, once it has melted you can give it a quick, gentle stir before covering the pot and lowering the heat. Let me know how it goes! xo
Hi there, ive tried this recipe, and it was nice. I had Egyptian inlaws , and the mother in law would use Ghee. HAVE you got the recipe, that uses the GHEE ,as it was absolutely scrumptious, and it was always on the table, with every other dish she would make.
I know Ghee is ,fattening, or not that great for your cholesterol, but everything in moderation.
It would be most appreciated, if you have the recipe for using the Ghee with rice, and im not sure if it was little pieces of vermicelli in the rice, or she used something else????.
Also, thetop of the rice, was slightly crunchy, so i think she must have put the big rice dish, in the oven to get that little crisp on top.
She is no longer with us ,and im divorced from her son , so i can’t ask the rest of the family, unfortunately, as ex husband was,and still is being difficult, 15 yrs onwards, after our divorce.
Again, any help, idea’s would be great.
Warmest Regards
Kathy
Hi there, ive tried this recipe, and it was nice. I had Egyptian inlaws , and the mother in law would use Ghee. HAVE you got the recipe, that uses the GHEE ,as it was absolutely scrumptious, and it was always on the table, with every other dish she would make.
I know Ghee is ,fattening, or not that great for your cholesterol, but everything in moderation.
It would be most appreciated, if you have the recipe for using the Ghee with rice, and im not sure if it was little pieces of vermicelli in the rice, or she used something else????.
Also, thetop of the rice, was slightly crunchy, so i think she must have put the big rice dish, in the oven to get that little crisp on top.
She is no longer with us ,and im divorced from her son , so i can’t ask the rest of the family, unfortunately, as ex husband was,and still is being difficult, 15 yrs onwards, after our divorce.
Again, any help, idea’s would be great.
Warmest Regards
Kathy
Hi Kathy, I am glad the recipe worked out for you! I hope it helps to connect you with those foods you loved eating with your in laws <3. To answer your question, yes ghee is often used, I usually use oil and butter because I don't always have ghee on hand. As for the crunchy top, it is possible you are referring to a baked rice dish called roz moammar that is made in the oven and will have a crispy top. I don't have a recipe for this up yet but I know there are some online. If you google it please let me know if that's what you were looking for.
Hi Dahlia. I really need to try this recipe since I tasted it at hotel Ramada here in Sri Lanka where i live. What are the accompaniments you will reccomend. I had with okra n lamb dish.
Feroza
Hi Feroza! Yum, yes it is great with okra and lamb and any other stew, I have a fasolia (green bean stew) recipe that pairs well with it. I also make this rice when I make molokhiya, grilled kofta and kebabs, and honestly most Middle Eastern meals! Its also nice eaten simply with a cucumber yogurt salad. Let me know if you try making it and what you serve it with! 🙂
Instead of oil , can I use ghee??? For the Egyptian rice????.
Hi Kathy, thanks for your question. Yes absolutely you can use ghee! It will turn out great. I would use it in place of the oil and then not add the optional butter.
Can I use basmati rice? That’s what I have on hand. Thans for this recipe!
Yes you can! I do not use basmati for this, so please let me know how it goes!