Tuesday, April 12, 2011

Egyptian Rice with Vermicelli or Roz Bil Sha3reyyah

This has got to be my favorite Rice recipe.
Vermicelli is a type of pasta that is thinner than spaghetti, it comes in different lengths. The one Egyptians use in this recipe is the shortest type of Vermicelli (1 mm) it's easily found in supermarkets in Egypt. And if you live in Cairo, I suggest two brands: Either Jenan (Made in UAE) or Bizum Mushtak (Made in Turkey).

If you live abroad and you cannot find this short type called for, you can always buy the longer type and break it into 3-4cm lengths.

This rice goes great with potato dishes, vegetable stews and Meat or Chicken. Egyptians usually eat a different type of rice with Fish & Seafood dishes.

Rice with Vermicelli:

2 Tbs Butter
1/4 Cup Vermicelli
1 Cup White Rice
Salt to taste
1-2 Bay Leaves
1 1/4 Cup water


1. In a medium-small sauce pan over medium heat, melt the butter.

2. Add Vermicelli, stirring constantly until browned. making sure not to over brown or burn the pasta.

3. Add Rice and salt, stirring constantly for a minute until combined.

4. Add water to sauce pan, throw in bay leave.

5. Cover and set heat to high.

6. After about 10 minutes or when rice begins to form holes (Air bubbles), reduce heat to low and let sit for ten more minutes. Taste for doneness.

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