Egyptian Rice and Vermicelli | Silk Road Recipes

This recipe for Egyptian rice is remarkably easy to make and insanely versatile. This humble side dish requires only a handful of simple ingredients and less than 30 minutes of your time. Gently toasted vermicelli, sauteed short-grain rice, olive oil, and kosher salt come together to form a simple, elegant masterpiece I’m certain you’ll love!

Just about every culinary tradition along the Silk Road has its own spin on rice. From Persian Saffron Rice with Apricot and Mediterranean Rice Pilaf to Hibachi Fried Rice and Sizzling Rice Soup, the influence of this staple food reaches far and wide. Furthermore, did you know that there are over 120,000 classified varieties of rice in the world!? Talk about variety!

Today’s recipe is a simple classic rice recipe from the world of Middle Eastern Cuisine and might just introduce you to a new variety of rice. If you have never cooked this type of rice before, don’t worry.  Egyptian rice cooks much differently than long-grain rice such as basmati, but it is just as easy. 

I also like how customizable this recipe is. If you feel like spicing it up a bit, bust out any of your favorite mixes from my Spice Blends Archives and go nuts!

INGREDIENT NOTES AND SUBSTITUTIONS 

• Olive Oil – A high-quality olive oil accentuates the natural flavors of the dish with a delicate and fragrant nuttiness. 
• Vermicelli – This is a super thin, Italian wheat pasta. It comes either broken up into small pieces or is often packaged as a coil. Check with the other pasta in the supermarket or, if needed, check the international aisle. Thin spaghetti broken into pieces works as a substitute, too.
• Short-Grain Rice – In general, short-grain rice is shorter, starchier, and stickier than long-grain rice, and the cooking methods are quite different. Egyptian, Arborio, or Baldo rice varieties will work. I personally like the Calrose brand. 
• Salt – Just a dash of kosher salt is all it takes to bring the subtly sweet and nutty flavors of the rice and vermicelli to life. 

HOW TO MAKE EGYPTIAN RICE WITH VERMICELLI

1. Cook the Vermicelli. Use a medium saucepan to heat the olive oil over medium heat. Stir in the vermicelli and cook until it turns a light golden brown. Be sure to stir the vermicelli constantly to prevent it from burning. 
2. Stir in the Rice. Reduce the heat to low and add the rice and salt. Mix well to coat the rice with oil and cook for about 3 minutes, stirring often. You will see the color of the rice change from clear to white. 
3. Add Water. Stir in the hot water and cover the pan. Cook on low for 15 minutes. 
4. Remove from Heat. Remove the saucepan from the heat and set aside. Keep it covered for an additional 5 minutes. 
5. Fluff and Serve. Remove the lid and gently fluff the rice with a fork. Serve immediately and enjoy!

Do I Need to Soak Egyptian Rice Before Cooking?

For the fluffiest results, be sure to at least give your rice a thorough rinse before cooking. Put the rice in a colander and rinse with cold water until the water turns from cloudy to clear. 

Soaking is not required for this recipe but, if desired, you can soak the grains for about 20 minutes. If you choose to do this, rinse thoroughly and drain well before adding to the pan. 

Keep in mind that other rice varieties may have different soaking and cooking times. If you make any substitutes, be sure to check out the specifications. To read how to cook all different rices, grains and beans, check out the information detailing each on my Kitchen Basics page.

What to Serve With Egyptian Rice with Vermicelli

Egyptian rice with vermicelli is wonderfully versatile. You can enjoy this deliciously humble dish with just about anything you can dream up. Here are a few of my favorite ideas to help you narrow it down and get you inspired. 

How to Store Leftover Egyptian Rice

Store any leftover Egyptian rice in an airtight container, in the refrigerator, for 2-3 days. 

If you don’t think you will eat your leftovers in that time span, freezing is an option but should be done right away. Don’t wait until 3 days have passed and then decide to freeze your rice, as this might not be safe. Rather, spread the rice out to be frozen on a baking sheet and cool it completely in the fridge. Immediately transfer the cooled rice to freezer bags to store in the freezer for up to a month.