The most delicious Arabic food

Egyptian-style rice, often known as “Roz Bel Sha’eriya” (Rice with Vermicelli), is a staple in Egyptian cuisine. It’s fluffy, slightly nutty, and pairs well with almost any dish. Here’s how to make it:

Ingredients:

• 1 cup Egyptian rice (or any short-grain rice)
• ¼ cup vermicelli noodles
• 1 ½ cups water or broth
• 1 tbsp butter or ghee (can substitute with oil)
• ½ tsp salt

Instructions Egyptian style rice:

1. Rinse the Rice:
   Wash the rice under running water until the water runs clear. Drain and set aside.
2. Toast the Vermicelli:
   In a pot, heat the butter or ghee over medium heat. Add the vermicelli noodles and stir constantly until they turn golden brown. Be careful not to burn them!
3. Add the Rice:
   Stir in the washed and drained rice, mixing it well with the toasted vermicelli for about a minute.
4. Add Water and Seasoning:
   Pour in the water (or broth) and add salt. Stir once, then bring to a boil.
5. Simmer:
   Reduce the heat to low, cover, and let the rice cook for about 15 minutes or until all the water is absorbed.
6. Fluff and Serve:
   Turn off the heat and let the rice sit covered for 5 minutes. Then fluff it with a fork and serve hot.

Tips for Perfect Egyptian Rice:

• Use short-grain Egyptian rice for the most authentic texture. If unavailable, you can use Calrose or another short-grain variety.
• Vermicelli toasting is key—make sure it’s golden brown, as it adds a deep, nutty flavor.
• For extra richness, substitute some of the water with chicken broth.

This rice pairs perfectly with stews like Bamia (Okra Stew), Molokhia, or Meat with Peas!

Would you like a variation, like a spiced version or a different cooking method? 😊Egyptian-style rice, often known as “Roz Bel Sha’eriya” (Rice with Vermicelli), is a staple in Egyptian cuisine. It’s fluffy, slightly nutty, and pairs well with almost any dish. Here’s how to make it:

Ingredients:

• 1 cup Egyptian rice (or any short-grain rice)
• ¼ cup vermicelli noodles
• 1 ½ cups water or broth
• 1 tbsp butter or ghee (can substitute with oil)
• ½ tsp salt

Instructions Egyptian style rice:

1. Rinse the Rice:
   Wash the rice under running water until the water runs clear. Drain and set aside.
2. Toast the Vermicelli:
   In a pot, heat the butter or ghee over medium heat. Add the vermicelli noodles and stir constantly until they turn golden brown. Be careful not to burn them!
3. Add the Rice:
   Stir in the washed and drained rice, mixing it well with the toasted vermicelli for about a minute.
4. Add Water and Seasoning:
   Pour in the water (or broth) and add salt. Stir once, then bring to a boil.
5. Simmer:
   Reduce the heat to low, cover, and let the rice cook for about 15 minutes or until all the water is absorbed.
6. Fluff and Serve:
   Turn off the heat and let the rice sit covered for 5 minutes. Then fluff it with a fork and serve hot.

Tips for Perfect Egyptian Rice:

• Use short-grain Egyptian rice for the most authentic texture. If unavailable, you can use Calrose or another short-grain variety.
• Vermicelli toasting is key—make sure it’s golden brown, as it adds a deep, nutty flavor.
• For extra richness, substitute some of the water with chicken broth.

This rice pairs perfectly with stews like Bamia (Okra Stew), Molokhia, or Meat with Peas!