Here begins the nuances. In Egypt, the rice is white small and round, that I have not met, but the taste most closely matches the Jasmine rice. So I cook the rice in Arabic, mostly from him. Washing rice is not necessary!!!

For this dish fits the heavy-bottomed pan in which the rice will not stick to the bottom when roasting. Heat the pan, pour the olive oil in Egypt prepared the ideal for drawn butter, but in recent years it has increasingly diluted the palm... so, heat oil. Throw a couple of rice into the pan, if the oil around the rice starts to sizzle like the photo, add half of the rice, covering completely the bottom of the pan.

Stirring constantly, fry the rice until the desired color, I don't like overcooked brown rice, and lightly fry of the rice, add the rest of the rice and stirring constantly fry for another couple of minutes.

Here to a state of Fig. Then throws into the pot a few handful of noodles, ordinary, small vermicelli, which we used to put in soup. And, stirring constantly, fry the vermicelli with rice a couple of minutes.

Be careful, vermicelli begins to burn very quickly. But if suddenly, a few vermishelka too be burnt, they can be removed from the pan, carefully... Even to such a state rice noodles, slide the pan to the adjacent ring stove, or turn off the stove.

In a few minutes, carefully pour the rice with boiling water and turn the stovetop. The fact is that if You immediately begin to pour water in hot oil can scald... and nice to fill the oven... do not advise to even try...

Bring to a boil, diminish the heat to low, cover and cook for 10 minutes. Leave the rice under the lid for another 10 minutes.

Figure in Arabic with the Moscow accent is ready!!! Bon appetit!!!