Roz bel Shaghareya (Egyptian Vermicelli Rice)
Fluffy rice with golden toasted vermicelli, the everyday Egyptian side that goes with almost everything.
- Time30 min
- LevelEasy
- Costabout £0.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve under cold water until it runs clear. Leave to drain.
- 2
Heat the oil in a medium pan with a lid over a medium heat. Add the broken vermicelli and stir for 2 to 3 minutes, until it is a deep golden brown. Watch it closely as it darkens fast.
2 min 30 s - 3
Add the rice and stir for 1 minute so every grain is coated.
- 4
Pour in the boiling water and add the salt. Stir once, bring back to the boil, then cover with a tight lid and turn the heat to its lowest setting.
- 5
Cook for 12 minutes, then turn off the heat and leave covered for 10 minutes without lifting the lid.
22 min - 6
Fluff with a fork and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.