There is something undeniably comforting and satisfying about a perfectly cooked batch of Lebanese Vermicelli Rice Recipe. This classic Middle Eastern side dish pairs fragrant basmati rice with golden toasted vermicelli pasta, resulting in a fluffy, nutty, and aromatic rice that elevates any meal. Whether you are preparing a casual weekday dinner or a festive family feast, this Lebanese Vermicelli Rice Recipe is the kind of humble, yet stellar dish that always steals the show. Best of all, it is incredibly simple to make with no rinsing or soaking required, making it a quick go-to for busy cooks who want impressive results every time.
Ingredients You’ll Need
The magic of this Lebanese Vermicelli Rice Recipe lies in its simple but thoughtfully combined ingredients. Each one plays a key role, from the fragrant basmati rice to the crispy, buttery vermicelli that gives texture and depth. Using ghee and olive oil together boosts richness while keeping the final dish light and flavorful. Here’s exactly what you’ll need to get started:
- 2 cups (390g) basmati rice, not rinsed: Its long grains stay fluffy and separate without soaking or rinsing.
- 1 cup (100g) vermicelli pasta: This thin pasta crisps up beautifully when toasted for that signature nutty flavor.
- 2 tablespoons ghee: Adds a rich, buttery aroma that’s indispensable to traditional Lebanese dishes.
- 1 tablespoon olive oil: Helps prevent sticking and balances the richness of the ghee.
- ¾ teaspoon salt: Season to taste for the perfect savory balance.
- 3 ¼ cups tap water: The precise amount ensures perfectly cooked rice isn’t mushy or dry.
How to Make Lebanese Vermicelli Rice Recipe
Step 1: Toast the Vermicelli
Start by heating the ghee and olive oil in a medium pot over medium heat. When the ghee has melted and things are shimmering, add the vermicelli and keep stirring gently. Watch carefully because the vermicelli will quickly turn a gorgeous golden brown, releasing nutty notes that are essential to the authentic flavor of Lebanese Vermicelli Rice Recipe. This toasting step is essential to give the dish its wonderful depth and texture, so don’t skimp or rush it.
Step 2: Add and Coat the Rice
Once the vermicelli is perfectly toasted, it’s time to add the basmati rice directly into the pot without rinsing. Stir constantly, making sure every grain is well coated with the melted ghee and olive oil. This coating process helps keep the rice grains separate and fluffy during cooking, which is a hallmark of a great Lebanese Vermicelli Rice Recipe.
Step 3: Season and Add Water
Sprinkle in the salt, mixing thoroughly so the seasoning spreads evenly. Pour the exact amount of water over the rice and vermicelli mixture. This precise quantity is key to ensuring the rice cooks perfectly and absorbs just the right amount of moisture without becoming stodgy.
Step 4: Bring to Boil and Simmer
Turn the heat up and bring everything to a full rolling boil. Once boiling, reduce the heat to its lowest setting and cover the pot tightly. Allow the rice to cook undisturbed for 13 to 15 minutes. Resist the urge to lift the lid during this crucial cooking phase—the trapped steam is doing all the work to make the rice light and fluffy.
Step 5: Steam and Fluff
After cooking, remove the pot from heat but keep it covered and let the rice steam for another 5 to 10 minutes. This resting period lets any remaining moisture evenly distribute. When ready, gently fluff the rice with a spatula—not a fork—to keep the grains intact and avoid mushy clumps. Now, your Lebanese Vermicelli Rice Recipe is ready to be enjoyed!
How to Serve Lebanese Vermicelli Rice Recipe
Garnishes
To add a beautiful finishing touch, sprinkle freshly chopped parsley or toasted pine nuts on top. The herbs bring a burst of color and fresh flavor, while pine nuts give an extra layer of crunch and richness that complements the toasted vermicelli so well. A drizzle of lemon juice or a sprinkle of ground sumac offers a tangy contrast that brightens the whole dish.
Side Dishes
This Lebanese Vermicelli Rice Recipe shines when paired with classic Middle Eastern mains. Think tender grilled chicken shawarma, crispy falafel, savory lamb kebabs, or fragrant stewed vegetables. The rice acts as the perfect canvas for those bold, aromatic proteins and sauces, soaking up flavors without overpowering them.
Creative Ways to Present
If you want to elevate your presentation, mold the cooked rice into neat little domes using a small bowl or ramekin before plating. You can also layer it in a serving dish with roasted vegetables or sprinkle it with pomegranate seeds for a festive touch. Whether casual or formal, this rice adds an elegant yet homey feel to your table.
Make Ahead and Storage
Storing Leftovers
Leftover Lebanese Vermicelli Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Because of its sturdy grains and careful preparation, it reheats without turning mushy, retaining its enticing texture and flavor.
Freezing
You can freeze this rice in portioned airtight containers for up to 2 months. Just make sure it cools completely before sealing and freezing to preserve its quality and prevent ice crystals from forming.
Reheating
The best way to reheat Lebanese Vermicelli Rice Recipe is gently on the stovetop with a splash of water or broth to revive moisture. Cover the pan and warm over low heat, stirring occasionally until steaming hot. Avoid reheating in the microwave if possible, as the texture can suffer.
FAQs
Do I need to rinse the basmati rice before cooking?
One of the charming things about this Lebanese Vermicelli Rice Recipe is that rinsing isn’t necessary. The rice cooks perfectly fluffy and separate without any pre-soaking or rinsing, making the preparation even simpler.
Can I use other types of rice instead of basmati?
Basmati rice is preferred here for its fragrance and fluffy texture, but you can experiment with other long grain rices. Just keep in mind that cooking times and water ratios may vary, affecting the final texture.
What if I don’t have ghee? Can I substitute it?
If ghee is unavailable, you can use clarified butter or simply extra olive oil, though ghee really brings that authentic nutty richness that defines this dish. The flavor might be slightly different but still delicious.
Why is toasting the vermicelli so important?
Toasting the vermicelli until golden brown is crucial because it develops a deep, nutty flavor and gives a delightful crunch contrasting with the soft rice. Skipping this step will make the dish less flavorful and more one-dimensional.
Can I add spices or herbs to the rice?
Absolutely! While the traditional Lebanese Vermicelli Rice Recipe is simple and focuses on the core ingredients, you can add subtle spices like cinnamon sticks, cardamom pods, or bay leaves during cooking for extra aroma, removing them before serving.
Final Thoughts
Discovering the simplicity and soul-satisfying flavors of the Lebanese Vermicelli Rice Recipe truly feels like finding a precious culinary gem. It’s a dish that welcomes you with warmth, beautiful textures, and authentic Middle Eastern charm every single time. I can’t recommend enough giving this recipe a try—once you master it, this delicious rice will become a staple in your kitchen and a beloved side in your meal rotation.
Print
Lebanese Vermicelli Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Egyptian, Lebanese, Middle Eastern
- Diet: Halal
Description
This Lebanese Rice recipe is a simple and easy no-fuss dish featuring basmati rice cooked with golden-browned vermicelli pasta. Known as Lebanese vermicelli rice, this method requires no rinsing or soaking, delivering fluffy, aromatic rice every time. Perfect as a side dish to Middle Eastern meals, it combines the rich flavors of ghee and olive oil for a delightful texture and taste.
Ingredients
Rice and Vermicelli
- 2 cups (390g) basmati rice, not rinsed
- 1 cup (100g) vermicelli pasta
Fats and Seasoning
- 2 Tablespoons ghee
- 1 Tablespoon olive oil
- ¾ teaspoon salt, or to your personal preference
Liquid
- 3 ¼ cups tap water
Instructions
- Heat fats: In a medium pot over medium heat, add the ghee and olive oil. Wait until the ghee is fully melted before proceeding.
- Brown vermicelli: Add the vermicelli pasta to the pot and keep stirring constantly until the vermicelli turns a golden brown color, ensuring it doesn’t burn.
- Coat rice: Add the basmati rice to the pot and stir continuously until each grain is well coated with the melted fats and the vermicelli.
- Add salt and water: Stir in the salt, then carefully pour in the tap water. Mix gently to combine all ingredients evenly.
- Boil the mixture: Bring the pot contents to a vigorous boil over medium-high heat.
- Simmer and cook: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook gently for 13 to 15 minutes until the water is fully absorbed and the rice is tender.
- Steam: Remove the pot from heat but keep the lid on, allowing the rice to steam for an additional 5 to 10 minutes to finish cooking evenly.
- Fluff and serve: Remove the lid and fluff the rice carefully with a spatula—do not use a fork to avoid breaking the grains. Serve the Lebanese vermicelli rice as a delicious side dish to your favorite main course.
Notes
- Not rinsing the rice helps retain its starch, which results in a fluffier texture when cooked with the vermicelli.
- Ghee adds richness and a nutty flavor; you can substitute with butter if desired.
- Use tap water at room temperature for best cooking results.
- Ensure the vermicelli is golden brown but not burnt for optimal taste.
- Fluffing with a spatula instead of a fork helps maintain the rice grains’ integrity and texture.
