Fluffy Egyptian Rice (Medium Grain Rice)
This Egyptian rice is a classic side dish with any middle eastern stew. It's cooked with vermicelli noodles that are toasted in oil, along with chicken broth, to make a very flavourful pot of rice!
Ingredients
- 2 cups Egyptian rice, medium grain, also sub Calrose rice
- 1/2 cup vermicelli noodles, pasta noodles not rice noodles
- 4 tablespoons vegetable oil or ghee
- 2 cups chicken or vegetable broth, substitute water
- 1.5 teaspoons salt
Instructions
- Rinse rice in a bowl of water until the water runs clear. Soak the rice in water for 30 minutes
- Heat up the oil over medium heat in a non-stick rice pot
- Add the vermicelli noodles and cook them while continuing to stir until the noodles turns golden brown, about 4-5 minutes
- Drain the rice and add it to the pot, continue to stir the rice in with the noodles for a few minutes
- Add the salt and the broth and mix well a few times
- Bring mixture to a boil before covering with a paper towel and a tight fitting lid. Reduce heat to low and simmer for 20 minutes undisturbed
- Remove lid and paper towel, fluff rice with a fork, cover with a lid and let it rest 10 more minutes before serving
Notes
- If you can't find Egyptian rice, use Calrose rice or any other brand of rice that is medium grain
- I recommend using chicken or vegetable broth instead of water for more flavour
- It's important to soak the rice for 30 minutes. If you skip this step, the rice will not be soft enough, and cooking it longer will make it mushy
- Make sure that you taste the broth after seasoning with salt to ensure it is visibly salty
Serving: 1g, Calories: 441kcal, Carbohydrates: 80g, Protein: 6g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Sodium: 931mg, Potassium: 66mg, Fiber: 3g, Sugar: 1g, Vitamin A: 167IU, Calcium: 6mg, Iron: 3mg
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