Vermicelli Rice
Ingredients
1 cup vermicelli 2 tbsp sunflower oil 2 cups Egyptian (short grain) rice, rinsed well 3 tsp Maraqah Chicken Stock Base 3 3/4 cups boiled water
Method
1. Fry the Vermicelli:
Heat the sunflower oil in a large pot over high heat.
Add the vermicelli and shallow fry for about 4 minutes, stirring constantly, until the vermicelli is uniformly golden brown.
2. Add the Rice and Stock:
Stir in the rinsed rice, ensuring it's well mixed with the browned vermicelli.
Add the Maraqah Chicken Stock Base and pour in the boiled water. Stir to combine.
3. Cook the Rice:
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to the lowest setting, cover with a lid, and let the rice simmer for 30 minutes without lifting the lid.
4. Serve:
Fluff the rice gently with a fork before serving. Enjoy as a perfect side dish for grilled meats, stews, or roasted vegetables!
This simple yet flavorful Vermicelli Rice is a classic addition to any meal.
