Roz bel Shaareya (Egyptian Rice with Toasted Vermicelli)
Local name: أرز بالشعرية
In short: Fluffy short-grain rice cooked with golden toasted vermicelli, the everyday Egyptian side for stews, grilled meat and roast chicken. It takes about 45 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 275 kcal
Many Egyptian stews, grilled meats and roast birds arrive with a heap of this rice. Short pieces of vermicelli are toasted in oil until the color of caramel, then rice and hot water go in, and the pot is left alone to steam. The nutty flavor of the toasted noodles is what separates it from plain white rice. Done right, each grain stays separate and tender.
Instructions
- Rinse the rice in several changes of cold water until the water runs almost clear. Drain well and leave it in the strainer for 10 minutes.
- Heat the oil in a heavy pot over medium heat. Add the vermicelli and stir constantly for 2 to 3 minutes, until deep golden brown. Watch closely, because it can burn in seconds.
- Stir the drained rice into the pot and cook for 1 to 2 minutes, until every grain is coated and glossy.
- Pour in the hot water and salt, stir once and bring to a boil. Turn the heat to its lowest setting, cover tightly, and cook for 15 minutes without lifting the lid.
- Take the pot off the heat and rest, covered, for 10 minutes. Fluff gently with a fork and serve hot.
Tips
- Toast the vermicelli to a rich golden color for flavor, but pull it off before it turns dark brown, because burnt noodles taste bitter. If any pieces blacken, start again.
- Do not stir once the lid goes on, since stirring breaks the grains and makes the rice sticky. If your lid fits loosely, lay a clean tea towel under it to catch the steam.
Questions and answers
What if I do not have short-grain rice?
Medium-grain works best. Long-grain basmati also works if you cut the water to 540 ml (2 1/4 cups), though the grains will be more separate and less soft.
Which vermicelli should I use?
Use thin wheat vermicelli (shaareya), sold as nests or short cut pieces. Break nests by hand into 2 cm (3/4 in) lengths. Broken angel hair pasta also works.
How do I store and reheat leftover rice?
Cool it within an hour and refrigerate for up to 1 day. Reheat with a splash of water until steaming hot all the way through.
How long does it take to make Roz bel Shaareya (Egyptian Rice with Toasted Vermicelli)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Roz bel Shaareya (Egyptian Rice with Toasted Vermicelli)?
About 275 kcal per serving, with 5 g of protein, 47 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 47 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 390 mg |
Estimated values, calculated from the ingredients.
