Roz Bil Shaghria Recipes

EGYPTIAN RICE WITH VERMICELLI (ROZ BIL SHAREYA)

Steps:

• Heat oil in a medium pot on med-high heat.
• 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.
• Add rice and stir. Toast rice and noodles together for a few minutes until rice is coated in oil and turns opaque.
• 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).
• Add salt (I used about 1 tsp kosher salt) and 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.
• Remove lid and place it back on the pot ajar so some steam escapes. Let rest 10 minutes, fluff with a fork and serve.

ROZ BIL SHAGHRIA

Steps:

• In a saucepan, fry the vermicelli in the oil over medium heat until lightly golden, stirring so that they color evenly. Watch them, as they brown very quickly.
• Add the rice and stir until the grains are coated. Then pour in the boiling water or stock, add salt, and stir well. Cook, covered, over low heat for about 20 minutes or until the rice is tender and the water absorbed.
• Stir in the butter, and serve hot.
• Add a handful of boiled or canned and drained chickpeas at the same time as the water.
• Fry 1 chopped onion in the oil till transparent, then add the vermicelli.
• You can toast the vermicelli under the broiler or in a dry skillet instead of frying it.

ROZ BEL LABAN (RICE PUDDING)

Steps:

• Rinse rice and place in a saucepan with water.
• Cover and simmer over medium fire for 15-20 minutes.
• Add milk, stirring constantly.
• When it begins to thick, add sugar and orange blossom water.
• Continue stirring constantly until rice is soft or well done.
• Remove from fire and pour into platter spreading it thinly or in individual bowls.
• Cool and serveor cool and serve.

MOROCCAN RICE PUDDING (ROZ BIL HLEEB)

Steps:

• Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
• Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
• Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
• Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.