Updated: Jun 29, 2020
Over the years I have had a lot of trouble making Egyptian rice I can not tell you how many bags of rice I have thrown away because I either burnt it or over cooked it!
Take a look at thi step by step guide on how to cook the prefect rice, don't forget to send in your finished dish so we can feature it in our weekly shout outs!
Short grain rice 1kg
Stock Cube 1 cube
Boiling Water 2ltrs
Vegatable Oil 1/2 cup
Prep Cook Ready In
10 mins 25 mins 35 mins
First of all you will need to wash the rice to get all the starch off.
Place the rice in either a small holed colander or a sieve and wash your rice till the water runs clear.
Then put to one side and leave to drain
Place your saucepan on the heat and add your oil. You should make sure the oil covers the bottom of the saucepan.
While you are waiting for the oil to heat up in a jug add your stock cude to a jug of boiling water and set to one side.
Once your oil is up to heat you then add in half of your washed rice. Make sure to stir the rice so it all gets a coating of oil as our aim here is to fry the rice first.
Fry the rice until it starts to change colour, stiring occaionally to make sure the rice does not stick or start to burn.
You will find to start the rice will bunch up and stick together because it is still wet from when you washed it so when you stir it make sure you dispurs these clumps so that you have nice loose rice.
Once the rice starts to change colour add in the other half of the washed rice you had set aside.
Stir all the rice togther making sure you have enough oil, if it looks a bit dry in the bottom of the pan add a spash more, you don't want to flood the pan with oil but there must be just enough to ensure that all the rice is covered.
Keep stiring the rice until all the rice is loose, when the rice is ready for you to add water when you stir it it make a slighly hollow sound.
You are aiming for three colours within the rice and a looseness when you stir it.
If you are wanting to you can add some texture to your rice your an add some vermicelli, this adds an extra bit of texture to the rice and also makes it look really nice when on the plate.
The vermicelli cooks really quickly so ensure you constantly stir it round with the rice.
Once all the vermicelli has started to change colour with some of them going a golden brown it is now time to add your salt.
Add a generous couple of tbsp and then give the rice a stir to make sure the salt is mixed in well.
Turn the heat down on your rice and then add your jug of stock to the rice make sure that the rice is well covered you should have at least 2cm coverage above the rice.
Then turn the heat back up to bring your rice to the boil. Place a lid on your saucepan so you can keep the steam in.
Once the stock has started to reduce down lower the heat and leave to cook until all the water has gone from the rice.
When you can no longer see the stock check the rice to see if it is cooked. If the rice is still hard add a little more stock, not to much other wise your rice will become soggy.
If the rice is soft on the outside but a little hard in the middle check that all the stock has been absorbed if so then place the lid back on the saucepan and turn off the heat.
Leave the rice to stand for 10 minutes this will let the steam finish cooking the rice making the perfect Egyptian rice!
Plate up and enjoy!!
This rice is great with a side dish of a tagine of meat or fish.
I'll be putting together a YouTube Channel with all your favourite dishes
Until Next Week 'Keep On Cooking!'