Lebanese Rice with Vermicelli (Printable Version)
Fragrant fluffy rice with toasted vermicelli and pine nuts, a classic Lebanese side dish.
# What You Need:
→ Grains
01 - 1 cup long-grain white rice (basmati or jasmine), rinsed until water runs clear
→ Pasta
02 - 1/3 cup vermicelli noodles, broken into 1-inch pieces
→ Fats & Oils
03 - 2 tablespoons unsalted butter or olive oil
→ Liquids
04 - 2 cups water or low-sodium vegetable broth
→ Nuts & Garnishes
05 - 2 tablespoons pine nuts, for garnish (optional)
→ Seasonings
06 - 1 teaspoon salt
07 - 1/4 teaspoon black pepper
# How To Make It:
01 - Rinse the rice under cold water until the water runs completely clear. Drain thoroughly and set aside.
02 - In a medium saucepan over medium heat, melt the butter or heat the olive oil. Add the pine nuts if using and sauté for 1 to 2 minutes until golden brown. Transfer to a small plate and reserve for garnish.
03 - Add the broken vermicelli pieces to the same pan and stir constantly until they turn a deep golden brown, about 3 to 4 minutes. Watch carefully to prevent burning.
04 - Add the rinsed and drained rice to the toasted vermicelli in the pan. Stir gently to coat each grain evenly with the butter or oil.
05 - Pour in the water or vegetable broth. Add the salt and black pepper, then bring the mixture to a gentle boil over medium heat.
06 - Reduce the heat to low, cover the saucepan tightly with its lid, and simmer for 15 minutes without lifting the lid or disturbing the rice.
07 - Remove the saucepan from heat and let the rice rest with the lid on for 5 minutes. Uncover and fluff gently with a fork to separate the grains.
08 - Transfer to a serving dish and garnish with the reserved toasted pine nuts. Serve warm alongside grilled meats, stews, or vegetable dishes.
# Helpful Hints:
01 -
- The toasted vermicelli adds a nutty depth that plain rice could never achieve on its own.
- It comes together in under thirty minutes and reheats beautifully the next day.
02 -
- Vermicelli can go from golden to charred in the time it takes to check your phone, so stay at the stove and keep stirring.
- Letting the rice rest off the heat for the full five minutes is what gives you that perfect separated grain texture rather than a sticky clump.
03 -
- Soaking the rice for fifteen minutes before cooking shortens the simmer time and produces even fluffier results.
- A paper towel tucked under the lid during the simmer traps extra moisture and prevents condensation from dripping back onto the rice.