Lebanese Vermicelli Rice (Printable Version)
Fragrant Middle Eastern rice toasted with golden vermicelli noodles and butter, ready in 30 minutes.
# What You Need:
→ Grains & Pasta
01 - 1 cup long-grain white rice (basmati or jasmine)
02 - 1/2 cup vermicelli noodles, broken into 1-inch pieces
→ Fats
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Liquids
05 - 2 cups water or low-sodium chicken broth
→ Seasonings
06 - 1 teaspoon salt
07 - 1/4 teaspoon ground white pepper (optional)
# How To Make It:
01 - Place the rice in a fine-mesh sieve and rinse under cold running water, gently agitating with your fingers, until the water runs completely clear. Shake off excess water and set aside to drain.
02 - Set a medium saucepan over medium heat. Add the butter and olive oil, allowing the butter to melt completely and begin to foam lightly.
03 - Add the broken vermicelli noodles to the saucepan and sauté, stirring constantly with a wooden spoon, until the noodles turn a deep golden brown, about 2 to 3 minutes. Watch carefully to prevent burning.
04 - Add the drained rice to the saucepan and stir gently for about 1 minute, ensuring each grain is evenly coated with the butter and oil mixture.
05 - Pour in the water or broth, add the salt and white pepper, and stir once to combine. Bring the mixture to a full boil over medium-high heat.
06 - Once boiling, immediately reduce the heat to low. Cover the saucepan tightly with its lid and simmer for 15 minutes, or until all the liquid has been absorbed and the rice grains are tender.
07 - Remove the saucepan from the heat, keeping the lid securely in place. Let the rice rest undisturbed for 5 minutes to allow the steam to finish the cooking process.
08 - Remove the lid and gently fluff the rice with a fork, separating the grains. Transfer to a warm serving dish and serve immediately.
# Helpful Hints:
01 -
- The vermicelli adds a nutty, buttery crunch that makes plain rice feel like a celebration.
- It comes together in half an hour with ingredients you probably already have.
- It pairs with almost anything, from grilled chicken to a simple Tuesday salad.
02 -
- Burnt vermicelli cannot be saved, so if the noodles go too dark, dump them and start over because that bitterness will ruin the whole pot.
- The five minute rest after cooking is not optional, and opening the lid early releases the steam that finishes the rice.
- If you want vegan rice, replace the butter with another tablespoon of olive oil or a good plant based butter.
03 -
- Toast the vermicelli a shade darker than you think is right, since it will stop cooking once you add the liquid and that deeper color means richer flavor.
- Fluff with a fork, never a spoon, because a spoon presses the grains together and undoes all your careful rinsing work.