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

1

Begin by soaking the rice in water for 10-15 minutes. Drain and rinse thoroughly until the water runs clear.

2

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.

3

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.

4

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.

5

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.

6

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.