The Perfect Egyptian Rice With Vermicelli
3 servings
Ingredients
1 1/2 tablespoons olive oil
1/4 cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 3/4 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.
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