Egyptian vermicelli rice
Middle Eats · ♥ 1.6K likes · 55.6K views · 8 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ⅓ cup vermicelli
- 1 cup Egyptian rice
Cover the rice with room temperature water in a bowl and agitate by hand a couple of minutes until the water is murky white; pour off and repeat three more times until it runs clear.
Washing the rice
Drain in a wire sieve and leave to dry 30 minutes to an hour until completely dry.
- 500 ml chicken stock
- 1 tsp salt
- ½ tsp white pepper
Season 500 ml of stock with the salt and white pepper; have it boiling or nearly so when it goes in, since cool stock can crack the rice.
- 1 tbsp butter
- 1 tbsp oil
Melt the butter with the oil in a small pot with a tight lid over medium heat.
Add the vermicelli and stir 2 to 3 minutes until it goes from light brown to deep golden brown.
Browning the vermicelli
Add the washed rice and mix until coated and shiny; if not fully dry, fry a few minutes until pearlescent white. Flatten into a single layer.
Coating the rice and adding stock
Pour in stock to about 1.5 cm / half an inch above the rice; turn to medium high, cover and boil until the liquid has evaporated, about 3 to 5 minutes.
Turn the heat to its lowest, mix quickly, cover and steam about 20 minutes; check for doneness and give a couple more minutes if needed.