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
Print Recipe
Pin Recipe 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.
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