Sides
Roz Bel Sha’ria
The Quirky Foodster Team
Ingredients
- 300 g (1.5 cups) White rice
- 50 g (1/2 cup) Vermicelli noodles, broken into short pieces
- 2 tbsp Butter or ghee
- 600 ml (2.5 cups) Chicken or vegetable stock
- 1/2 tsp Salt
Method
- Rinse the rice under cold water until the water runs clear, then drain well.
- Melt the butter in a saucepan and toast the broken vermicelli over medium heat, stirring constantly, until
- golden brown.
- Add the drained rice and stir to coat in the butter for 1 minute.
- Pour in the stock and salt, bring to a boil, then reduce heat to low and cover tightly.
- Simmer for 18 minutes without lifting the lid, then remove from heat and rest, covered, for 5 minutes.
- Fluff with a fork before serving.
Introduction: This simple vermicelli rice is the everyday side dish found on nearly every Egyptian dinner table, its toasted noodle strands adding a nutty crunch to plain steamed rice.
Cultural Background: This simple vermicelli rice is the everyday side dish found on nearly every Egyptian dinner table, its toasted noodle strands adding a nutty crunch to plain steamed rice.
Tips: – Watch the vermicelli closely while toasting — it can burn quickly once it starts browning. Resting the rice off the heat for a few minutes improves the texture.
Variations: – Some households add a pinch of ground cardamom to the stock for extra fragrance. Toasted vermicelli can be swapped for toasted almond slivers for a different side. Use vegetable stock and plant-based butter for a vegan version.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in the microwave.
Nutrition: Calories: 260 kcal | Protein: 5 g | Carbs: 46 g | Fat: 7 g | Fiber: 1 g
FAQs:
Q: Why toast the vermicelli first?
A: Toasting develops a nutty flavour and golden colour that plain rice alone wouldn't have.
Q: Can I use brown rice?
A: Yes, though cooking time and liquid amount will need to increase accordingly.
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