Fluffy Egyptian rice with golden vermicelli is the ultimate comfort side dish, pairing perfectly with stews and roasted meats. A simple yet timeless staple that brings the flavors of home to every table.

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My grandma’s fluffy Egyptian Rice with Vermicelli (roz bil sha’riya mefalfel) was a masterpiece of love and precision, a dish that made her kitchen feel like a sanctuary. The delicate scent of mastic would waft through the air, a fragrant promise of what was to come. She toasted the vermicelli to a deep golden hue with care, her hands moving with practiced grace, never rushing. As the rice simmered, she babysat it with patience, stirring and watching over it as if nurturing something precious, infusing it with her warmth and devotion.

What is Fluffy Egyptian Rice with Vermicelli (Roz bil Sha’riya Mefalfel)

Fluffy Egyptian vermicelli rice, known as roz bil sha’riya mefalfel, is a comforting and versatile staple in Egyptian cuisine. “Roz” means rice in Arabic, “bil” means with, “sha’riya” refers to vermicelli, and “mefalfel” signifies fluffy, describing the light and airy texture of this beloved dish. This dish combines short-grain white rice with lightly toasted vermicelli, cooked together in oil, butter or ghee for a nutty, aromatic base. The deep golden-brown vermicelli adds texture and flavor, while the rice absorbs the rich seasonings, typically just salt and sometimes a hint of cinnamon or stock. Easy to prepare and deeply satisfying, this side dish is a perfect accompaniment to hearty stews, roasted meats, or vegetable-based dishes, making it a beloved component of Egyptian home-cooked meals. Its simplicity belies its significance, as it appears on tables across the country, connecting generations through shared tradition.

Why You Will Love Fluffy Egyptian Rice with Vermicelli

• Flavor: Egyptian rice has a rich, buttery flavor, enhanced by the nutty notes of toasted vermicelli. Its subtly savory taste pairs beautifully with a wide variety of dishes.
• Aroma: The warm, inviting aroma of ghee, oil or butter mixed with toasted vermicelli and perfectly cooked rice fills the kitchen with a comforting sense of home.
• Texture: The soft, fluffy grains of rice are complemented by the delicate bite of toasted vermicelli, creating a balanced texture that is both satisfying and unique.
• Nostalgia: For many Egyptians, this dish evokes fond memories of family gatherings and home-cooked meals. It is a quintessential comfort food, often associated with love, warmth, and shared traditions passed down through generations.
• Freezer-Friendly: Egyptian vermicelli rice freezes exceptionally well, making it a convenient option for meal prep. It can be stored in airtight containers and reheated without losing its flavor or texture.
• Make-Ahead: This dish is perfect for make-ahead meals, as it can be prepared in advance and kept warm, or quickly reheated, making it ideal for busy weeknights or large gatherings.

What are the Ingredients of Fluffy Egyptian Rice with Vermicelli 

• Egyptian rice: The foundation of this dish, Egyptian rice is a short-grain variety that cooks up tender and absorbs flavors beautifully, making it a versatile staple in Egyptian cuisine.
• Vermicelli: Lightly toasted to a golden brown, vermicelli adds a delightful nutty flavor and subtle bite to the dish, elevating its texture.
• Fat: Traditionally prepared with ghee, a mixture of  butter and oil or oil only, the fat lends a rich, aromatic base that ties all the ingredients together.
• Spices: A simple seasoning of salt and pepper will do, yet you can add cardamom pods, bay leaves, cinnamon stick, or and mastic with optional additions like cinnamon or stock, enhances the natural flavors without overpowering the dish’s delicate balance.
• Liquid: Cook the rice using hot boiling water or a flavorful boiling broth of your choice, such as vegetable broth, chicken broth, beef broth, or bone broth, to enhance the dish’s richness and depth.

How to Make Fluffy Egyptian Rice With Vermicelli 

1. Rinse the rice: Wash the rice under cold running water until the water runs clear to remove excess starch. Drain and set aside.
2. Toast the vermicelli: In a medium-sized pot, heat the ghee, butter-oil, or oil only over medium heat. Add two beads of mastic to dissolve in the hot fat. Add the vermicelli and stir continuously until it turns a golden-brown color. Be careful not to burn it.
3. Combine rice and vermicelli: Add the rinsed and drained rice to the pot with the toasted vermicelli. Stir to coat the rice grains in the fat, ensuring they absorb the flavor.
4. Season and add liquid: Sprinkle a pinch of salt over the rice and pour in the hot water or broth. Stir gently to combine, then bring the mixture to a boil for 5 minutes until all the water is absorbed and they see holes on the surface of the rice.
5. Cook the rice: Reduce the heat to low, cover the pot tightly with a lid, and let the rice cook undisturbed for 15-20 minutes, or until the liquid is fully absorbed and the rice is tender.
6. Fluff and serve: Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork before serving.

Tips to Make the Best Fluffy Egyptian Rice with Vermicelli 

• Rinse the Rice Thoroughly: Wash the rice under cold running water until the water runs clear. This removes excess starch, preventing clumping and ensuring fluffy grains.
• Use the Right Vermicelli-to-Rice Ratio: Aim for a 1:2 ratio of vermicelli to rice for a balanced texture and flavor, ensuring the toasted vermicelli complements the rice without overpowering it.
• Combine Oil with Butter of Ghee: Whether using ghee or butter, adding a spoonful of oil keeps the rice fluffy and adds a beautiful shine to the overall dish.
• Toast the Vermicelli Evenly: Stir the vermicelli constantly while toasting to achieve a golden-brown color without burning. Even toasting adds a nutty flavor and enhances the overall texture.
• Use the Right Liquid Ratio: Stick to the ideal ratio of 1 cup rice to 1  cup liquid and 1 cup vermicelli to 1 cup liquid, for perfectly cooked grains. Too much liquid can make the rice mushy, while too little may leave it undercooked.
• Use Whole Spices: Enhance the rice’s flavor by adding aromatic whole spices like cardamom pods, bay leaves, and mastic for a subtle yet elevated taste.
• Cook on Low Heat: Once the liquid is absorbed and the mixture comes to a boil, reduce the heat to low and cover the pot tightly. Slow cooking allows the rice to absorb the liquid evenly, resulting in tender, fluffy grains.
• Let It Rest: After cooking, leave the rice covered for 5-10 minutes off the heat. This resting period allows the steam to redistribute, making it easier to fluff the rice with a fork.
• Drizzle Ghee (optional): For some extra flavor, drizzle a spoonful of melted ghee over the rice after it is fully cooked

Possible Variations and Substitutions 

• Rice Type: You can substitute short-grain Egyptian rice with jasmine or basmati rice for a slightly different aroma and texture. However, Egyptian rice provides the best consistency for this dish.
• Vermicelli: If you don’t have vermicelli, you can use angel hair pasta or broken spaghetti as a substitute. Just make sure to break them into small pieces before toasting.
• Fat: While ghee and butter are traditional, you can use olive oil for a lighter, plant-based version, or coconut oil for a unique twist with a subtle flavor change.
• Broth: If you prefer a vegetarian option, substitute chicken or beef broth with vegetable broth. You can also use water for a more neutral flavor.
• Spices: Experiment with additional spices like cinnamon, cloves, or allspice for extra depth, or keep it simple with just salt for a more minimalist approach.
• Nuts: For a bit of crunch and flavor, add toasted almonds or pinenuts as a garnish. This is a common variation in some Egyptian households.
• Herbs: For freshness, consider adding chopped parsley or cilantro as a garnish before serving.
• Protein: For an added nutrition value, added some cooked pieces of chicken, beef or lamb, or plant-based protein like orange lentils or black lentils.
• Vegetables: For color, texture and nutrition value, add mushrooms and/or peas. Watch this Mushroom -Egyptian Rice recipe for ideas.
• Zest: A spoonful of lemon zest will add a fresh twist to Egyptian rice with vermicelli.

What to Serve Egyptian Vermicelli Rice With

• EGYPTIAN JUTE MELLOW SOUP (Molokhia)
• Egyptian Tarro Soup (Shorbet Kolkas)
• Egyptian Beef in Papillote (Waraket Lahma)
• Egyptian Beef Skewer (Koftet Al Hati)
• Meat-Okra Stew (Bamya bel Lahma)
• Peas-Carrots Stew

More Egyptian Rice Recipe:

• Ruz Moa’amar Bel Ferkakh (Egyptian Baked Chicken with Rice): رز معمر بالفراخ
• Fish Caramelized Rice (Ruz Sayadeya)
• Egyptian Koshari
• Koshari Iskandarani

Frequently Asked Questions 

Q1: How to avoid a mushy Egyptian rice with vermicelli?

Rinse the rice well to discard excess starch, let it drain and dry completely. Add it to the hot fat, and stir for no less than 3 minutes. Last but not least, add 1 cup of liquid for every cup of rice.

Q2: Can I freeze Egyptian rice with vermicelli?

Absolutely, place it in vacuumed ziplocks, and freezer or up to 1 month.

Q3: How to reheat Egyptian rice with vermicelli?

The best way to reheat Egyptian rice with vermicelli is to place it in a heat-resistant dish. Cover it with foil and heat it in a microwave for 1 minute or more, depends on the rice quantity. Even better, heat it in a toaster or an oven.

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Fluffy Egyptian Rice with Vermicelli (Roz bil Sha’riya) Recipe

Nermine Mansour

Fluffy Egyptian rice with golden vermicelli is the ultimate comfort side dish, pairing perfectly with stews and roasted meats. A simple yet timeless staple that brings the flavors of home to every table.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Cuisine Egyptian

Servings 4 people

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Equipment

• Non-stick rice pot

Ingredients

  

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• ▢ 1 cup short-grain Egyptian rice
• ▢ ½ cup vermicelli
• ▢ 1 tablespoons ghee or butter , butter, or oil
• ▢ 1 tablespoon olive oil or canola oil
• ▢ 1½ - 1 ¾ cups hot boiling water or broth , vegetable, chicken, or beef
• ▢ ½ teaspoon salt, or to taste

For Garnish

• ▢ 1 tablespoon lemon zest , unwaxed (unsprayed)
• ▢ ¼ cup chopped parsley or cilantro
• ▢ 2 tablespoons toasted pine nuts or almonds

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Instructions

 

• Rinse the rice: Wash 1 cup rice under cold running water until the water runs clear to remove excess starch. Drain and set aside.
• Toast the vermicelli: In a medium-sized pot, heat 1 tablespoons ghee or butter or butter, and 1 tablespoon olive oil or canola oil over medium heat. Add the vermicelli and stir continuously until it turns a golden-brown color. Be careful not to burn it.
• Combine rice and vermicelli: Add the rinsed rice to the pot with the toasted vermicelli. Stir to coat the rice grains in the fat, ensuring they absorb the flavor.
• Season and add liquid: Sprinkle ½ teaspoon salt over the rice and pour in 1 1/2 cup hot water or broth. Stir gently to combine, then bring the mixture to a boil for 5 minutes, or until you see holes on the surface of the rice.
• Cook the rice: Reduce the heat to low, cover the pot tightly with a lid, and let the rice cook undisturbed for 15-20 minutes, or until the liquid is fully absorbed and the rice is tender.
• Fluff: Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the 1 cup short-grain Egyptian rice gently with a fork before serving.
• Garnish and serve: Transfer the rice to a serving dish. Garnish with lemon zest, fresh herbs or/and nuts and serve hot.
• Store: Pack the rice in vacuum sealed ziplocks and freeze for up to one month. Keep the rice in an airtight container in the fridge for up to 3 days.

Nermine's Notes

• Rinse the Rice Thoroughly: Wash the rice under cold running water until the water runs clear. This removes excess starch, preventing clumping and ensuring fluffy grains.
• Use the Right Vermicelli-to-Rice Ratio: Aim for a 1:2 ratio of vermicelli to rice for a balanced texture and flavor, ensuring the toasted vermicelli complements the rice without overpowering it.
• Combine Oil with Fat: Whether using ghee or butter, adding a spoonful of oil helps keep the rice fluffy and adds a beautiful shine to the overall dish.
• Toast the Vermicelli Evenly: Stir the vermicelli constantly while toasting to achieve a golden-brown color without burning. Even toasting adds a nutty flavor and enhances the overall texture.
• Use the Right Liquid Ratio: Stick to the ideal ratio of 1 cup rice to 1  cup liquid and 1 cup vermicelli to 1 cup liquid, for perfectly cooked grains. Too much liquid can make the rice mushy, while too little may leave it undercooked.
• Use Whole Spices: Enhance the rice's flavor by adding aromatic whole spices like cardamom pods, bay leaves, and mastic for a subtle yet elevated taste.
• Cook on Low Heat: Once the liquid is absorbed and the mixture comes to a boil, reduce the heat to low and cover the pot tightly. Slow cooking allows the rice to absorb the liquid evenly, resulting in tender, fluffy grains.
• Let It Rest: After cooking, leave the rice covered for 5-10 minutes off the heat. This resting period allows the steam to redistribute, making it easier to fluff the rice with a fork.
• Drizzle Ghee (optional): For some extra flavor, drizzle a spoonful of melted ghee over the rice after it is fully cooked

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Keyword Egyptian recipes, rice dishes