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Lebanese Vermicelli Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 11 reviews
  • Author: Jessica
  • 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

  1. Heat fats: In a medium pot over medium heat, add the ghee and olive oil. Wait until the ghee is fully melted before proceeding.
  2. 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.
  3. 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.
  4. Add salt and water: Stir in the salt, then carefully pour in the tap water. Mix gently to combine all ingredients evenly.
  5. Boil the mixture: Bring the pot contents to a vigorous boil over medium-high heat.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://dishrise.com/lebanese-vermicelli-rice-recipe/