Fluffy Egyptian Rice (Medium Grain Rice)

This Egyptian rice is a classic side dish with any middle eastern stew. It's cooked with vermicelli noodles that are toasted in oil, along with chicken broth, to make a very flavourful pot of rice!

📝 Ingredients

• 2 cups Egyptian rice (medium grain, also sub Calrose rice)
• 1/2 cup vermicelli noodles (pasta noodles not rice noodles)
• 4 tablespoons vegetable oil or ghee
• 2 cups chicken or vegetable broth (substitute water)
• 1.5 teaspoons salt

👨‍🍳 Instructions

1. 1Rinse rice in a bowl of water until the water runs clear. Soak the rice in water for 30 minutes
2. 2Heat up the oil over medium heat in a non-stick rice pot
3. 3Add the vermicelli noodles and cook them while continuing to stir until the noodles turns golden brown, about 4-5 minutes
4. 4Drain the rice and add it to the pot, continue to stir the rice in with the noodles for a few minutes
5. 5Add the salt and the broth and mix well a few times
6. 6Bring mixture to a boil before covering with a paper towel and a tight fitting lid. Reduce heat to low and simmer for 20 minutes undisturbed
7. 7Remove lid and paper towel, fluff rice with a fork, cover with a lid and let it rest 10 more minutes before serving