Egyptian Vermicelli Rice Recipe

Instructions

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