Egyptian Vermicelli Rice Recipe | How to upgrade your Rice game with Vermicelli
Egyptian Vermicelli Rice Recipe | How to upgrade your Rice game with Vermicelli
Egyptian Vermicelli Rice is a great dish that really transforms simple rice into a fantastic side full of flavour and great texture. This recipe uses vermicelli, butter and stock to upgrade your rice, you’re bound to make this your default rice recipe going forward.
I’m Obi from Middle Eats and I’m on a mission to show you how to cook…
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Thanks very much
hello,can I know what is the potato red soup that was served alongside this rice called?
0:53 No, it is not typically used in Southeast Asian cuisine; it is typically used in SOUTH Asian cuisine — as in India and Pakistan and Nepal. They don't even grow it in Vietnam or nearby.
do you have a video for the moloheah?
Uhm is there a one pot version in a rice cooker?
Beautifully done … I love the description and narration. Thank you 🥰
I was told that calrose rice is like/ is our Egyptian rice. I don't know if it's true but it works really well.
I liked ur recipe but share with whom? Whoever I will share as per ur request they will get angry …😔
I love your channel! I find your videos so thorough and always learn something new! Can you do خيارية (a quick and easy lebanese zucchini and yoghurt dish) please?
Just made this for dinner tonight. So good!
Hi there, I made this twice however both times it was quite sticky! I put less water the 2nd time and it’s the same stickiness. Any advice? 😅
Hey Obi! I found your channel a couple months ago, and while so many of your recipes look like things I'll love, this is the first one I actually got around to making. I absolutely loved it! I can already tell it's going to become a regular dish for me, and I'm also really eager to try molokhia now that I've made this. Thanks for sharing!
There is one thing I found out about refrigerating leftover rice. When I cook a batch for many people but it doesn't get all eaten, I let it cool down outside. Then I separate the clumps before storing it in the fridge. That way when I use it for whatever next time, I don't have to wrestle with big mass of caked rice. For an opposite scenario if a caked, pot shaped pile of rice is what you want for whatever reason, you can refrigerate while it's still a little warm without fluffing it at all. Put it on medium heat when you want it for only a minute and it will release from the pot as a whole abomination.
The description and comparison of rices was useful for deciding on substitution for Egyptian rice. I will be making my dish with Japanese rice instead of Italian rice or basmati.
Thank you for share 👍…i will try..🥰
Is that mloukiyah?
Luv, Luv Luv…. but I like the written recipes after watching your fantastic videos.
Amazing
This is the only rice dish to me 😂 anything else is un-acceptable
I make this rice but I use Ghee instead of oil and butter.
I am so going to try this! Thanks!!
Great menu Coach