Steps to Make Egyptian Food Macaroni Bechamel

The Perfect Egyptian Rice With Vermicelli

It is often referred to as a family dish as it's so filling that a small amount is enough for the whole family.

Recipe Summary The Perfect Egyptian Rice With Vermicelli

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Ingredients | Egyptian Food Macaroni Bechamel

1 ½ tablespoons olive oil

¼ cup 1/2-inch long vermicelli

1 cup Egyptian rice (short-grain rice)

salt to taste

1 ¾ cups water

Directions

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.

Most often, Egyptian rice is cooked with very short vermicelli pasta. If you don't have short vermicelli pasta available, you can break regular long vermicelli into about 1/2-inch pieces.

Info | Egyptian Food Macaroni Bechamel

prep: 10 mins cook: 21 mins additional: 5 mins total: 36 mins Servings: 3 Yield: 3 servings

TAG : The Perfect Egyptian Rice With Vermicelli

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