Vermicelli Rice Recipe – Lebanese Special
This vermicelli rice—also known as Lebanese Rice—is a beloved aromatic rice pilaf, where golden-brown vermicelli noodles are toasted in olive oil or butter before being mixed with tender rice. The result is a fluffy, fragrant side dish that’s simple yet elegant, and pairs beautifully with stews, grilled meats, or any Lebanese-inspired meal.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Vermicelli Rice Ingredients:
- 2 cups long grain basmati rice
- 2-3 tablespoon olive oil (enough to coat the bottom of your pan)
- 1/2 cup vermicelli pasta – broke up into inch long pieces (sha3riya)
- 3-3 1/2 cups water
- salt
How to Make Vermicelli Rice
Begin by soaking the rice in water for 10-15 minutes. Drain and rinse thoroughly until the water runs clear.
In a medium saucepan over medium-high heat, heat the olive oil. Once hot, add the vermicelli pasta and stir constantly until it turns a deep golden brown. Be attentive as vermicelli can burn quickly.
Once the vermicelli is browned, add the rinsed rice to the saucepan and stir well to combine with the vermicelli. Pour in 3 cups of water. If the water level doesn’t cover the rice by an inch, add the additional 1/2 cup of water. Season generously with salt.
Bring the rice and water to a boil. If necessary, increase the heat to achieve a boil. Once boiling, cover the saucepan, reduce the heat to low, and allow the mixture to simmer gently. Let it cook undisturbed for 15-20 minutes, or until all the water has been absorbed.
After the water is absorbed, remove the saucepan from the heat. Let it stand, covered and undisturbed, for 10 minutes. Then uncover and fluff the rice with a fork.
Serve the vermicelli rice as a perfect complement to your favorite dishes!
Recipe Notes:
Rice Prep: Rinse rice until water runs clear to keep grains separate and fluffy after cooking.
Vermicelli Toasting: Brown vermicelli in oil or butter gently—this deepens the nutty flavor and adds visual appeal.
Liquid Ratio: Use about 1:1.5 rice-to-water ratio (adjust depending on rice type) and bring to a gentle boil before lowering to simmer.
Finishing Touches: Once cooked, let the rice rest covered for a few minutes, then fluff with a fork to separate the grains.
Garnish Tip: Top with toasted pine nuts or slivered almonds and fresh parsley to add texture, color, and a nutty crunch.
