Easy Egyptian rice

Step 1

In a strainer or sieve, rinse the rice under cold running water to get rid of any excess starch. Set the rinsed rice aside. Top tip: If you have a spray head on your kitchen tap, this works excellently to rinse rice through a fine mesh sieve. Otherwise, just a normal running tap works fine.

Step 2

In a heavy based saucepan, heat the olive oil over a medium-high heat.

Step 3

Once the oil is hot, add the vermicelli and fry for 2-3 minutes, or until it's a golden brown colour. Move the vermicelli around constantly and turn down the heat if it's browning too fast. Keep a very close eye on it as vermicelli can burn very quickly.

Step 4

Lower the heat and add the rinsed rice. Fry together with the vermicelli for 1 minute.

Step 5

Add the vegetable stock, butter and salt. Bring it back to a gentle boil and immediately turn the heat down to its lowest setting. Cover with a lid and let the rice cook undisturbed for 13 minutes.

Step 6

After 13 minutes, remove the rice from the heat. Keep the lid on and let it rest for 10 minutes.

Step 7

After the 10 minutes, fluff the rice up with a fork and transfer to a serving bowl.