Roz bil Khalata (Egyptian Mixed Rice with Vermicelli)

🧂 Ingredients

• 300 g Rice
• 50 g Vermicelli
• 3 tbsp Butter
• 1 tsp Salt
• 600 ml Water

👨‍🍳 Instructions

1. 1

   Melt the butter in a medium saucepan over medium heat. Add the broken vermicelli to the melted butter. Stir constantly, toasting the vermicelli until it turns a deep golden brown color, about 5-7 minutes. Be careful not to burn it; watch for a rich, nutty aroma.

   ⏱️ 5-7 minutes
2. 2

   Add the rinsed and drained rice to the saucepan with the toasted vermicelli. Stir well to coat the rice grains with the butter and vermicelli mixture. Continue to toast the rice for another 2-3 minutes, stirring occasionally, until the grains appear slightly translucent and smell fragrant.

   ⏱️ 2-3 minutes
3. 3

   Pour in the hot water (or broth) and add the salt. Stir everything together to ensure the salt is dissolved and the vermicelli and rice are evenly distributed.

   ⏱️ 1 minute
4. 4

   Bring the mixture to a rolling boil. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and let it simmer undisturbed for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.

   ⏱️ 15-18 minutes
5. 5

   Remove the saucepan from the heat and let it stand, covered, for another 5 minutes. This allows the steam to finish cooking the rice and makes it extra fluffy. Fluff the rice gently with a fork before serving.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Achieve a beautiful, even golden-brown color for the vermicelli by stirring constantly and watching closely to prevent burning.
• ✓This dish is a versatile accompaniment to almost any Egyptian meal, from grilled meats to stews.
• ✓A true Egyptian household staple, perfect for everyday meals.

🔄 Variations

• Increase the ratio of vermicelli to rice for a more pronounced vermicelli flavor and texture.
• Substitute ghee for butter for a richer, more authentic flavor profile.

🥗 Nutrition

Per serving