V1: structured, not simulated or field-verified
Egyptian rice with vermicelli
The rice that sits beside almost every Egyptian main: short-grain rice with toasted vermicelli, steamed by absorption.
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Ingredients
- 400 g short-grain rice
- 60 g vermicelli
- 2 tbsp ghee or oil
- 600 ml hot water (adjust once for your rice)
- 1 tsp salt
Allergens (inferred from ingredient names): cereals_gluten
Nutrition per serving (modelled estimate, not measured): kcal 300, protein 6, fat 6, carbs 56, fiber 1, sugar 0, sodiumMg 330
Steps
- Rinse the rice three times until the water runs almost clear.
- Drain well for 10 to 30 minutes.
- Heat the ghee in the pot over medium heat.
- Toast the vermicelli, stirring without stopping, until golden brown.
- Add the rice and stir for a minute to coat every grain.
- Pour in the hot water and salt; bring to the boil.
- Turn the heat to the lowest setting, cover tightly and steam until the water is absorbed (12 to 16 minutes).
- Rest, covered, off the heat for 8 to 15 minutes, then fluff.
- Serve hot within 30 minutes.
V1: structured, not simulated or field-verified
Source: cookwala.ai. Cookwala example recipe, written for the standard