Egyptian Rice Recipes

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

Steps:

• Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
• Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
• Bring water to a boil in a saucepan.
• Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

EGYPTIAN RICE

Steps:

• Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
• Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
• Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
• Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
• Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
• Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.

EGYPTIAN RICE

Steps:

• In a large skillet or saucepan, brown ground beef and onions.
• Drain grease and add mushrooms, consommé, soy sauce, Worcestershire sauce and rice.
• Bring to a boil and reduce heat to medium-high. Cook about 20-30 minutes until rice is done and all of the liquid is gone.

EGYPTIAN RICE

Steps:

• Brown ground turkey & onion.
• Add remaining ingredients.
• Cover and simmer until rice is done.
• To serve, put on top a dollop of sour cream.
• and sprinkle with toasted slivered almonds.

EGYPTIAN RICE PUDDING

Steps:

• Combine the rice flour and sugar and add to a saucepan containing the milk.
• Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
• Add cardamom and saffron and continue stirring for 1 more minute.
• Remove from heat, and add rosewater.
• Pour pudding into individual serving glasses and let cool completely.
• Refrigerate for about 2 hours.
• Top surface completely with finely chopped pistachios and serve.

KUSHERIE (EGYPTIAN RICE AND LENTILS)

Steps:

• In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
• Add the 3 cups boiling stock and the salt and pepper.
• Cook uncovered 10 minutes over medium heat.
• Stir in the rice and 1 cup stock.
• Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
• Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
• Bring to boil, reduce heat, cover and simmer 20-30 minutes.
• To make browned onions, heat oil in a small skillet.
• Saute onions and garlic over medium heat till browned.
• To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.