Egyptian rice with vermicelli (roz bil shareya)
Fluffy Egyptian-style rice with vermicelli noodles, the perfect side for any Egyptian meal.
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.