Best Egyptian Rice Recipes

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

Steps:

• Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
• Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
• Bring water to a boil in a saucepan.
• Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

KUSHERIE (EGYPTIAN RICE AND LENTILS)

Steps:

• In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
• Add the 3 cups boiling stock and the salt and pepper.
• Cook uncovered 10 minutes over medium heat.
• Stir in the rice and 1 cup stock.
• Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
• Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
• Bring to boil, reduce heat, cover and simmer 20-30 minutes.
• To make browned onions, heat oil in a small skillet.
• Saute onions and garlic over medium heat till browned.
• To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

EGYPTIAN SAYYADIAH - FISH WITH RICE

Steps:

• Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
• Rinse and wipe dry.
• Rub surfaces and cavities with lemon juice, salt and pepper.
• Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
• Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
• Wash rice, drain and add to onions.
• Stir over medium heat for 2-3 minutes, then add the hot water.
• Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
• Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
• Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
• Remove fish and keep it hot.
• Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
• Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.

RICE PUDDING WITH LEMON JUICE AND CARAMELIZED ONION (EGYPTIAN KISHK)

Steps:

• Heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
• Heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.
• Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
• Pour blended yogurt mixture into simmering broth; bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.
• Garnish with reserved caramelized onion and toasted pine nuts.

EGYPTIAN FAATAH (RICE & MEAT WITH CRISPY BREAD ON BOTTOM)

Steps:

• To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.
• Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.
• To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.
• To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.
• Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don't worry, this doesn't have to be exact. Now you're ready to make the sauce and fry the meat to put on top.
• To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.
• To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.
• Spoon this atop the rice and serve. Enjoy!

EGYPTIAN LENTILS AND RICE (KOUSHRY)

Steps:

• For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.

BIRAM RUZ - EGYPTIAN RICE CASSEROLE

Steps:

• Heat milk and heavy cream to a light boil.
• Put rice in casserole dish, adding hot milk and cream. Stir in salt.
• Bake at 400ºF for 35 minutes.
• Just before done baking, cut butter in very small pats, spreading it on top of the rice.
• Allow to cook for an additional 20 minutes or until the rice has browned on the top.
• Serving Suggestions:.
• Biram ruz is served with chicken or lamb. Chicken is served over the rice or mixed in with it.

EGYPTIAN RICE FOR FISH

Steps:

• cook onion in the oil till it is dark brown but not burned (very important not to burn the onions).
• add the rice stir and the water and salt (as i said you could put a small spoon of cumin or a handful of raisins or prawns).
• boil then put on very low heat till the rice is cooked.

EGYPTIAN RICE WITH VERMICELLI

Steps:

• Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
• In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
• Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
• Add onions back to pan and add rice; stir to combine.
• Pour in boiling stock, stir.
• Cook over very low heat for about 20 minutes.
• This time will vary depending on the age and type of rice you use.
• If desired, stir in a pat of butter before serving.

EGYPTIAN RICE WITH SPICY TOMATO SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Heat the oil & saute the onion but do not let it brown. Add the rice to the pan & cook for 2 minutes or until the rice becomes translucent.
• Place the rice, water, chicken stock, & spices in an ovenproof casserole dish. Cook uncovered for 20 minutes or until all the liquid is absorbed.
• Heat the tomato sauce & harissa in a pan, add salt & pepper if needed. Serve the rice mixed with the spicy tomato sauce.

RUZZ BI I MUKASSARAT - EGYPTIAN RICE WITH NUTS

Steps:

• Finely chop onion.
• In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
• Add rice, fry, stirring, until slightly glassy.
• Add stock, salt to taste (if necessary).
• Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
• Turn off heat and let the rice stand for 10 more minutes, still covered.
• Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
• Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
• Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.

EGYPTIAN RICE

Steps:

• Brown ground turkey & onion.
• Add remaining ingredients.
• Cover and simmer until rice is done.
• To serve, put on top a dollop of sour cream.
• and sprinkle with toasted slivered almonds.

EGYPTIAN RICE PUDDING

Steps:

• Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.

KUSHERIE (EGYPTIAN LENTILS AND RICE)

Steps:

• Directions: 1 In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often. 2 Pour 1 cup water in and put lid on quickly. When popping stops, add the 3 cups boiling stock and the salt and pepper. 3 Cook uncovered 10 minutes over medium heat. 4 Stir in the rice and 3 cup stock. 5 Bring to boil, reduce heat, cover and simmer 25 minutes without stirring. 6 Serve with Salsa on top...OR make sauce: Heat all the sauce ingredients together in a medium saucepan. 7 Bring to boil, reduce heat, cover and simmer 20-30 minutes. 8 To make browned onions, heat oil in a small skillet. 9 Saute onions and garlic over medium heat till browned. 10 To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

EGYPTIAN LENTILS RICE AND MACARONI

Steps:

• In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
• Add garlic. cook about 45 seconds.
• Add lentils and water. bring to a boil.
• Lower heat to med low, cook about 25 minute covered.
• Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
• Cover, and Cook 10 minutes.
• Meanwhile cook pasta in boiling water. drain.
• Save that pot, you will need it shortly.
• Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
• In that saved empty pasta cooking pot, heat one Tbs oil.
• Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
• Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).

KUSHARI - EGYPTIAN RICE LENTILS AND TOMATOES

Steps:

• Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
• Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
• For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
• Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
• Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
• To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.

DIANA'S EGYPTIAN LENTILS & RICE

Steps:

• Place the olive oil into the bottom of the crock pot.
• Turn the pot onto the highest setting and add the onions.
• Allow the onions warm in the oil for 10-15 minutes.
• Add the remaining ingredients, including the water.
• If cooking the dish all day, reduce heat to low, otherwise leave on high setting.
• Cover.
• Stir the dish while in the crock- If it is dry, add a little water- If it's soup-like, remove lid for a little while, or turn heat to high setting.
• It's tasty as a main meal or as a pilaf to accompany other meals- Cook for 8 hours on low or 4-5 on high.
• NOTE: Start with 5 cups water or broth- That way it won't be"mushy" if you make this recipe while you're out for the entire day- You can always add more water or broth, but it's hard to"un-mush" lentils& rice!
• Note for Vegetarian do NOT use chicken broth.

EGYPTIAN RICE

Steps:

• In a large skillet or saucepan, brown ground beef and onions.
• Drain grease and add mushrooms, consommé, soy sauce, Worcestershire sauce and rice.
• Bring to a boil and reduce heat to medium-high. Cook about 20-30 minutes until rice is done and all of the liquid is gone.

TOASTED RICE FOR FISH----EGYPTIAN

Steps:

• Heat the oil over med-high heat.
• Add the onion, and stir for just a minute to coat with the oil.
• Add the rice and coat well with the oil, stir and fry until it becomes a nice brown color.
• Now, add the water (but be careful in case it sputters at you) and the spices.
• Once it is boiling, cover and simmer over low heat about 20 min or until done.
• Enjoy!

EGYPTIAN STYLE FATAH (RICE, MEAT, CRISPY BREAD, VINEGAR, GARLIC)

Steps:

• Put pita bread in the oven for 3 minutes till it becomes crispy.
• Break into bite size pieces, put in a glass baking dish.
• Pour the soup (about 1 cup) from the boiled meat in the baking dish over the crispy bread.
• Add the cooked rice over the bread.
• Sprinkle a lot of black pepper over the rice.
• In a frying pan cut the garlic into small pieces fry with oil till it is golden; add the vinegar (this will smell very good).
• Take the mix. of vinegar and garlic pour over the rice.
• Place the meat over the rice.
• Serve hot and enjoy.