in Africa, Egypt

Egyptian rice

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Ingredients for 2 servings:

  • 125 g rice (long grain rice), loose
  • 2 tbsp noodles (vermicelli)
  • 4 tbsp oil
  • 1 tsp salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

as a side dish, e.g. for poultry

Heat the oil in a saucepan (the bottom of the pan must be covered with oil). Fry the vermicelli in the oil until light brown (careful, they burn easily). Then add the rice and salt and stir. Fry for 1 minute, until the noodles are translucent and coated with oil all over. Pour in about 400 ml of water, stir again, bring to a boil for 2 minutes, then cover and simmer gently for about 20 minutes, until the rice is tender and small holes have appeared on the surface. Be careful not to stir while cooking. After 3/4 of the cooking time, carefully check the side of the pan with a spoon to see if the rice is sticking to the bottom. If so, add a little more water. Let stand for a few minutes before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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