Egyptian Vermicelli Rice Recipe

How to upgrade your Rice game with Vermicelli

by Middle Eats
Egyptian Vermicelli Rice Recipe How to upgrade your Rice game with Vermicelli

Egyptian Vermicelli Rice is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Egyptian Vermicelli Rice is a great dish that really transforms simple rice into a fantastic side full of flavor and great texture. This recipe uses vermicelli, butter, and stock to upgrade your rice, you’re bound to make this your default rice recipe going forward. I’m Obi from Middle Eats and I’m on a mission to show you how to cook delicious food from across the Middle East. Leave a comment with any recipe requests you’d like to see me cook.

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Egyptian Vermicelli Rice Recipe How to upgrade your Rice game with Vermicelli
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Egyptian Vermicelli Rice

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1 Cup Medium Grain Rice (preferably Egyptian, but Japanese works too)
  • 1/3 Cup short Vermicelli
  • 500 ml (17 fl oz) of stock (match the stock flavor to the main dish you are serving)
  • 1 Tbsp Butter
  • 1 Tbsp Vegetable oil
  • 1 Tsp Salt
  • 1/2 Tsp White Pepper


  1. Place your rice in a large bowl and fill with room temperature water
  2. Agitate the rice to dissolve surface starch into the water
  3. Pour out the water when it gets cloudy and repeat the washing process 3 more times
  4. Pour washed rice out into a sieve or colander to drain for 30 mins - 1 hour
  5. Prepare your stock by adding the salt and pepper to it and mixing to dissolve
  6. When the rice has dried, add the butter and oil to a pot with a tight-fitting lid over medium heat
  7. Let the butter melt then add the vermicelli and fry for 2-3 minutes until a medium brown in color
  8. Add the dried rice to the vermicelli and mix well to combine. If your rice hasn't fully dried then fry it for a few minutes until it turns pearlescent
  9. Flatten the rice into an even layer
  10. Pour enough stock over the rice to cover it, you want to pour it to about 1.5 cm or 1/2 in above the level of the rice
  11. Cover the pot with the lid and turn the heat up, leave the pot covered until the water has all boiled off
  12. When the water has evaporated, turn the heat down to the lowest setting, and leave the rice to steam with the lid on for 20 minutes
  13. After 20 minutes, check the rice for doneness, if cooked set the lid ajar for excess steam to escape
  14. Spoon out onto a platter to serve
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Recipe video


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