Egyptian Rice

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

125 g rice (lon rain rice), loose
2 tablespoon noodles (vermicelli)
4 tablespoon oil
1 teaspoon salt

Instructions

Heat the oil in a saucepan (the bottom of the saucepan must be covered with oil). Fry the vermicelli in the oil until light brown (be careful, they burn quickly). Then add the rice and salt and stir. Fry for 1 minute until the grains are translucent and covered all over with oil. Pour approx. 400 ml of water on top, stir again, bring to the boil for 2 minutes and simmer well covered for about 20 minutes on a low flame until the rice is cooked through and small holes appear on the surface. Caution, never stir while cooking.
After 3/4 of the cooking time, carefully check with a spoon on the edge of the pot whether the rice sticks to the bottom, if so, add a little more water. Let rest for a few minutes before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.