Middle Eastern · Dinner
Egyptian Rice with Toasted Vermicelli
Egyptian-style short-grain rice cooked pilaf-fashion with toasted vermicelli nests, butter, and cumin, finished fluffy and nutty. Toasting the noodles until deep golden before steaming with rice creates the dish's characteristic flavor. Served warm alongside stewed vegetables or beans.
$2
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
7.2gProtein
9.8gFat
63.2gCarbs
0.8gSugar
2gFiber
1015mgSodium
25mgChol
4.9gSat Fat
120mgPotassium
32mgCalcium
1.4mgIron
0.1mcgVitamin B12
0mgVitamin C
vegetarian
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Rinse the short-grain white rice under cold running water in a fine sieve until water runs mostly clear, then drain well and set aside.
2
Toast
Melt butter in a small saucepan over medium heat, add broken vermicelli pieces, and stir constantly for 2 to 3 minutes until deep golden brown.
3
Simmer
Add drained rice and stir for 1 minute until glossy, then pour in vegetable stock with salt and cumin, bring to a boil, reduce to low heat, cover tightly, and simmer 15 minutes until liquid absorbs.
4
Rest
Remove from heat and let rice sit covered for 5 minutes until grains firm up and separate.
5
Plate
Fluff rice and vermicelli gently with a fork and mound onto a plate, serving warm with vegetable or bean stew.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g short-grain white rice
- 1.4 oz40g vermicelli noodles, broken into 1-inch pieces
- 2 tbsp28g butter
- 1 1/2 cup360ml vegetable stock
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp cumin
