Lebanese Rice with Vermicelli (Printable)
Fragrant fluffy rice with golden toasted vermicelli and pine nuts, a classic Lebanese side dish.
# What You’ll Need:
→ Grains
01 - 1 cup (200 g) long-grain white rice, such as basmati or jasmine, rinsed well
→ Pasta
02 - ⅓ cup (40 g) vermicelli noodles, broken into 1-inch pieces
→ Fats & Oils
03 - 2 tablespoons unsalted butter or olive oil
→ Liquids
04 - 2 cups (480 ml) water or low-sodium vegetable broth
→ Nuts & Garnishes
05 - 2 tablespoons pine nuts, for garnish (optional)
→ Seasonings
06 - 1 teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
# How To Make It:
01 - Place the rice in a fine-mesh strainer and rinse under cold running water, gently swirling with your hand, until the water runs completely clear. Shake off excess water and set aside to drain thoroughly.
02 - Set a medium saucepan over medium heat and melt the butter or warm the olive oil. Add the pine nuts if using and sauté, stirring frequently, for 1 to 2 minutes until they turn a warm golden color. Transfer the toasted pine nuts to a small plate and set aside for garnish.
03 - Add the broken vermicelli pieces to the same saucepan and stir constantly over medium heat for 3 to 4 minutes until they reach a deep golden brown. Keep a close eye on them, as they can burn quickly.
04 - Add the rinsed and drained rice to the toasted vermicelli in the saucepan. Stir gently for about 1 minute to coat each grain evenly with the fat, which helps keep the grains separate during cooking.
05 - Pour in the water or vegetable broth, then add the salt and black pepper. Stir once to combine and bring the liquid to a gentle boil over medium-high heat.
06 - Reduce the heat to the lowest setting, cover the saucepan tightly with a fitted lid, and let the rice simmer undisturbed for 15 minutes. Do not lift the lid during this time.
07 - Remove the saucepan from the heat and let the rice rest with the lid still on for 5 minutes. Uncover and fluff gently with a fork, lifting the grains from the bottom upward to keep them light and separate.
08 - Transfer the fluffy rice to a serving dish and scatter the reserved toasted pine nuts over the top. Serve immediately alongside grilled meats, stews, or roasted vegetables.
# Expert Tips:
01 -
- The toasted vermicelli adds a nutty, golden depth that plain rice can never achieve on its own.
- It reheats beautifully and honestly tastes even better the next day alongside whatever leftovers you have hanging around.
02 -
- Vermicelli moves from golden to charred in seconds, so stay at the stove and keep stirring the entire time.
- That five minute rest after cooking is what separates sticky, clumpy rice from the light, separate grains you want.
03 -
- Soak the rice in cold water for fifteen minutes before cooking if you want exceptionally long, tender grains.
- A sheet of paper towel tucked under the lid during cooking absorbs condensation and keeps the rice from getting gummy on top.