Egyptian Rice with Vermicelli
This dish builds long-grain white rice and vermicelli noodles, broken into short pieces into a fuss-free meal you can have ready in about 55 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for saucepan and pan. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm water broth from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the rice under cold running water in a fine sieve, swishing until the water runs mostly clear, then drain it well to remove excess surface starch.
- Melt the butter with the olive oil in a medium saucepan over medium heat, then add the broken vermicelli and stir constantly for 2 to 4 minutes until the noodles turn a deep golden brown, watching closely so they do not scorch.
- Add the drained rice and stir for about 1 minute so every grain is coated in the buttery oil and lightly toasted.
- Pour in the water or vegetable broth, add salt to taste, and bring the liquid up to a rolling boil over high heat.
- Lower the heat to its lowest setting, cover the pan with a tight-fitting lid, and let the rice simmer undisturbed for 15 to 18 minutes until the liquid is fully absorbed and the grains are tender.
- Remove the pan from the heat and let it rest, still covered, for 5 to 10 minutes, then fluff the rice gently with a fork to separate the grains and serve warm.
You'll use: Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Egyptian Rice with Vermicelli take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Egyptian Rice with Vermicelli suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Egyptian Rice with Vermicelli is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Arabic rice.jpg by El Mono Español, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.