Imagine sitting down to a meal where the rice is soft, fluffy, and perfectly golden. This Egyptian-style Vermicelli Rice is the ultimate side dish that pairs beautifully with grilled meats, stews, casseroles, or your favorite hearty soups. It’s easy, aromatic, and brings a touch of warmth to every meal.
Ingredients You’ll Need
- 1 ounce dried vermicelli or angel hair pasta (not rice vermicelli), broken into small 1-inch pieces
- 1 cup long-grain white rice, rinsed well
- 2 tablespoons ghee, unsalted butter, or olive oil
- 2 cups water
- 1 1/2 teaspoons kosher salt
Directions to Comfort Food Bliss
- Prepare the Vermicelli
Break the vermicelli into small 1-inch pieces. You can do this by hand or in the bag for an easy cleanup. Set aside. - Rinse the Rice
Place 1 cup of long-grain white rice in a medium bowl. Cover with cold water and gently agitate with your hands until the water turns cloudy. Drain the rice using a fine-mesh strainer. Repeat this rinsing process 3 to 7 times until the water runs clear. This step removes excess starch, ensuring the rice stays fluffy and doesn’t clump. - Cook the Vermicelli
Heat 2 tablespoons of ghee, unsalted butter, or olive oil in a medium saucepan over medium heat. Add the broken vermicelli pieces and sauté, stirring frequently, until they turn a beautiful golden brown, about 2 minutes. Be sure to keep an eye on them, as they can burn quickly. - Add the Rice
Stir in the rinsed rice with the golden vermicelli. Sauté for 2 to 4 minutes until the rice is glossy and sizzling. This step infuses the rice with rich, buttery flavor and helps separate the grains. - Cook the Rice
Pour in 2 cups of water and add 1 1/2 teaspoons of kosher salt. Stir well to dissolve the salt. Increase the heat to high and bring to a low boil. Once boiling, cover the saucepan, reduce the heat to the lowest setting, and let it cook undisturbed for 16 to 20 minutes or until the rice is tender. - Fluff and Serve
Once cooked, uncover the rice and fluff it gently with a fork. Serve warm and enjoy the comforting flavors with your favorite main dishes.
Did you enjoy this comforting, delicious side dish? Don’t forget to pin this recipe on Pinterest and share it on Facebook to spread the joy of simple, flavorful cooking with friends and family!
FAQ
1. Can I use brown rice instead of white rice?
Yes, but keep in mind that the cooking time and water amount may vary. Brown rice typically requires more water and a longer cooking time.
2. What can I serve with Vermicelli Rice?
Vermicelli Rice is versatile and pairs well with grilled chicken, beef stews, lamb casseroles, and hearty soups. It’s a great complement to many main dishes!
3. Can I make this dish vegan?
Absolutely! Use olive oil or a plant-based butter alternative instead of ghee or regular butter.
4. How do I store leftovers?
Store any leftover Vermicelli Rice in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.
Taste the Comfort: Perfect Vermicelli Rice
Ingredients
- 1 ounce dried vermicelli or angel hair pasta not rice vermicelli, broken into small 1-inch pieces
- 1 cup long-grain white rice rinsed well
- 2 tablespoons ghee unsalted butter, or olive oil
- 2 cups water
- 1 1/2 teaspoons kosher salt
Instructions
Prepare the Vermicelli
- Break the vermicelli into small 1-inch pieces. You can do this by hand or in the bag for an easy cleanup. Set aside.
Rinse the Rice
- Place 1 cup of long-grain white rice in a medium bowl. Cover with cold water and gently agitate with your hands until the water turns cloudy. Drain the rice using a fine-mesh strainer. Repeat this rinsing process 3 to 7 times until the water runs clear. This step removes excess starch, ensuring the rice stays fluffy and doesn’t clump.
Cook the Vermicelli
- Heat 2 tablespoons of ghee, unsalted butter, or olive oil in a medium saucepan over medium heat. Add the broken vermicelli pieces and sauté, stirring frequently, until they turn a beautiful golden brown, about 2 minutes. Be sure to keep an eye on them, as they can burn quickly.
Add the Rice
- Stir in the rinsed rice with the golden vermicelli. Sauté for 2 to 4 minutes until the rice is glossy and sizzling. This step infuses the rice with rich, buttery flavor and helps separate the grains.
Cook the Rice
- Pour in 2 cups of water and add 1 1/2 teaspoons of kosher salt. Stir well to dissolve the salt. Increase the heat to high and bring to a low boil. Once boiling, cover the saucepan, reduce the heat to the lowest setting, and let it cook undisturbed for 16 to 20 minutes or until the rice is tender.
Fluff and Serve
- Once cooked, uncover the rice and fluff it gently with a fork. Serve warm and enjoy the comforting flavors with your favorite main dishes.