Egyptian Vermicelli Rice (Roz bel Shareya)Egyptian
PlateMap recipe · #90

Egyptian Vermicelli Rice (Roz bel Shareya)

Egyptian rice cooked with vermicelli browned in ghee until each grain is soft and separate. The everyday rice served next to molokhia, bamya and Egyptian stews.

55minutes
4Servings
easyDifficulty
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Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Rinsing

    15 minutes

    Rinse the Egyptian rice in several changes of water until it runs almost clear, then leave it to drain for 15 minutes.

    Success cue

    The water runs almost clear and the rice is well drained.

  2. 02

    Browning the vermicelli

    4 minutesMedium heat

    Melt the ghee in a pot over medium heat. Fry the vermicelli for 3 to 4 minutes, stirring all the time, until deep golden.

    Success cue

    Evenly golden brown, like toasted bread.

    Watch out

    Vermicelli browns fast; take the pot off the heat if it darkens unevenly.

  3. 03

    Coating the rice

    2 minutesMedium heat

    Add the rice and stir for 2 minutes to coat it in the ghee.

    Success cue

    The grains are glossy and coated.

  4. 04

    Cooking

    20 minutesLow heat

    Pour in the water and salt, bring to a boil over high heat, then cover and cook on the lowest heat for 15 to 18 minutes, until the water is absorbed.

    Success cue

    Small holes appear on the surface and no water is left at the bottom.

  5. 05

    Resting

    10 minutes

    Take the pot off the heat and leave it covered for 10 minutes, then fluff the rice with a fork.

    Success cue

    The grains are soft and separate.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Lay a clean kitchen towel between the pot and the lid while the rice rests off the heat; it catches the steam so the grains stay separate.

  • • Keep the ratio of about 1.5 g of water for every 1 g of Egyptian rice.
  • • Stir only once after the water goes in.

Common mistakes

  • • Burning the vermicelli, which makes the whole pot bitter.
  • • Lifting the lid while the rice cooks, which lets the steam out.

Serving ideasServe with molokhia, bamya, fasolia or any Egyptian tomato stew.

Potential allergens

Wheat / gluten, Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I use long-grain rice?

Yes. Use about 650 g of water for 400 g of long-grain rice and cook it for 18 to 20 minutes; it will be less soft and sticky than Egyptian rice.

Why is my rice mushy?

Too much water or too much stirring. Stir only once when the water goes in, and keep the heat at its lowest after the boil.

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