Lebanese Vermicelli Rice

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.

5 from 1 vote

Print Save Recipe

Course: Side Dish

Cuisine: Middle Eastern

Keyword: lebanese rice, rice pilaf

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 283kcal

Author: Lola Jay

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

US Customary - Metric

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.

Nutrition

Tried this recipe?Mention @lolajay_yum