If there’s one side dish that makes regular appearances at Lebanese dinner tables, it’s this Lebanese Vermicelli Rice. Fluffy basmati rice with golden, toasty vermicelli noodles. It’s simple, cozy, and basically the Middle Eastern equivalent of a hug on a plate.
It also happens to be my husband’s favorite from childhood, the kind of comfort food that instantly makes any meal feel like home. Now it’s a weekly staple in our house too, and I’m not mad about it.
Think of it as rice pilaf’s Lebanese cousin. Instead of orzo, we use vermicelli, which gets toasted in a little olive oil and butter until it’s nutty and golden. Then we simmer it with basmati rice until it’s light, fluffy, and basically irresistible. Yes, it’s technically a white carb—but in the Mediterranean diet, it’s all about balance. Pair it with Easy Sheet Pan Chicken Kebobs In the Oven or Juicy Garlic Yogurt Grilled chicken Kebabs, a cucumber salad, and a dollop of yogurt sauce, and it becomes something deeply nourishing and 100% crave-worthy.
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💛 Why You’ll Love This Recipe
Nostalgic comfort – This is the kind of dish that’s been served for generations. One bite, and you’ll see why it stuck around.
Everyday staple – This rice goes with everything. Chicken? Yes. Grilled lamb? Definitely. Lentil stew? Absolutely.
Toasty + fluffy – The vermicelli gets golden and nutty, the basmati fluffs up like a dream. It’s texture heaven in a bowl.
Quick + easy – No fuss, no fancy tricks—just a perfect side dish in about 30 minutes.
Lebanese Vermicelli Rice Video
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Ingredient Highlights
Basmati rice – Long-grain and fragrant. Soak before cooking for fluffier results.
Vermicelli noodles – The thin pasta strands, toasted until golden. (Break them up before cooking.)
Olive oil + butter – Traditionally made with ghee, but I like the balance of olive oil with just a touch of butter.
Chicken bouillon – Adds depth to the cooking water. Vegetable bouillon works for a vegetarian version.
Water – The simplest ingredient, but getting the ratio right makes or breaks the rice.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Rinse rice under cold water until it runs clear, then soak for 20 minutes.
Step 2: Heat olive oil + butter in a pot, add broken vermicelli, and stir until golden brown.
Step 3: Drain the rice, add it to the pot, then pour in water and bouillon. Stir once.
Step 4: Bring to a boil, then reduce to low heat. Cover and cook for 15 minutes.
Step 5: Remove from heat, cover with a clean kitchen towel under the lid, and let steam for 10 minutes.
Step 6: Fluff gently with a fork.
Substitutions & Variations
Glow-up option – Sprinkle toasted almonds or pine nuts on top for a little crunch and elegance. Bonus points if you drizzle it with a bit of browned butter too.
Rice – Some regions use Calrose rice instead of basmati. It gives a softer, slightly stickier result that’s perfect for soaking up sauces. (Your Lebanese auntie probably has strong feelings about this.)
Fat – Swap olive oil and butter for ghee if you want that rich, traditional flavor and a little extra depth.
Broth boost – Skip the bouillon cube and use chicken or veggie broth for even more savory flavor.
Fresh herbs – Stir in a handful of chopped parsley or dill at the end for a bright, herby lift.
FAQ
Yes — it makes a big difference. Soaking hydrates the grains so they elongate beautifully while cooking.
Technically yes, but the texture and cooking time will be very different. Stick to white rice for the classic version.
Pilaf is often made with orzo. Vermicelli rice uses thin pasta strands, giving a slightly nuttier flavor.
⭐️ Recipe
Lebanese Vermicelli Rice
Ingredients
- 2 cups basmati rice
- 3.5 cups water
- 1 teaspoon chicken bouillon or vegetable bouillon for vegetarian
- ¾ cup vermicelli noodles broken into small pieces
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
Instructions
Wash & Soak the Rice
- Rinse the basmati rice under cold water several times until the water runs clear. This removes excess starch. Soak the rice in fresh water for 20 minutes, then drain well.2 cups basmati rice
Toast the Vermicelli
- In a large heavy-bottomed pot, heat olive oil and butter over medium heat. Add the broken vermicelli noodles and cook, stirring often, until they turn golden brown and fragrant. Watch carefully — they can burn quickly.¾ cup vermicelli noodles, 2 tablespoon extra virgin olive oil, 1 tablespoon butter
Add the Rice
- Stir the drained basmati rice into the toasted vermicelli so the grains are coated with oil and lightly toasted. Cook for 2-3 minutes.
Add Water & Seasoning
- Pour in 3.5 cups of water and stir in the chicken bouillon. Bring to a gentle boil over medium heat.3.5 cups water, 1 teaspoon chicken bouillon
Simmer
- Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let simmer for 15 minutes, or until all the water is absorbed.
Steam
- Turn off the heat. Place a clean kitchen towel under the lid (to catch steam) and let the rice rest for 10 minutes.
Fluff & Serve
- Fluff the rice gently with a fork and serve warm as a side dish. Garnish with toasted almonds or pine nuts if desired.
Video
Notes
Nutrition facts are only estimates.
Storage & Reheating
- Fridge – Store in an airtight container for up to 4 days.
- Reheat – Sprinkle a little water over the rice, cover, and warm in the microwave or stovetop to bring back moisture.
- Freezer – Freeze in portions for up to 2 months. Thaw overnight in fridge and reheat with a splash of water.
Leeeeerrrooooyyyyy says
I love vermicelli rice. It's so much better than regular rice. I don't know why it's not more popular