Egyptian Rice With Vermicelli - Roz Bil Shareya

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1. 1Step 1: Heat oil in a medium pot on med-high heat.
2. 2Step 2: Add vermicelli noodles, stir constantly as they toast in the oil until golden brown. They can burn easily so keep stirring and don't leave unattended.
3. 3Step 3: Add rice and stir. Toast rice and noodles together for a few minutes until rice is coated in oil and turns opaque.
4. 4Step 4: Smooth out rice and noodles and slowly add water to cover by about ¾ inch/ 2cm. (If desired and water isn't too hot, use the knuckle trick: Insert index finger into the water until it touches the top of the rice, the water should be up to your first knuckle).
5. 5Step 5: Add salt (I used about 1 tsp kosher salt) and butter, if using. Bring to a boil, stir in butter if using, cover with lid and turn down heat to low. Cook for 20 minutes.
6. 6Step 6: Remove lid and place it back on the pot ajar so some steam escapes. Let rest 10 minutes, fluff with a fork and serve.