Lebanese Rice with Vermicelli (Printable)
Fluffy rice with golden toasted vermicelli and pine nuts, a classic Lebanese side dish ready in 25 minutes.
# What You'll Need:
→ Grains
01 - 1 cup long-grain white rice (basmati or jasmine), rinsed until water runs clear
→ Pasta
02 - 1/3 cup vermicelli noodles, broken into 1-inch pieces
→ Fats & Oils
03 - 2 tablespoons unsalted butter or olive oil
→ Liquids
04 - 2 cups water or low-sodium vegetable broth
→ Nuts & Garnishes
05 - 2 tablespoons pine nuts, for garnish (optional)
→ Seasonings
06 - 1 teaspoon salt
07 - 1/4 teaspoon black pepper
# Directions:
01 - Place the rice in a fine-mesh strainer and rinse under cold running water, gently swirling with your hand, until the water runs completely clear. Shake off excess water and set aside to drain thoroughly.
02 - In a medium saucepan over medium heat, melt the butter or heat the olive oil. Add the pine nuts if using and sauté for 1 to 2 minutes, stirring frequently, until they turn a warm golden color. Immediately transfer the toasted pine nuts to a small plate and set aside for garnish.
03 - Return the saucepan to medium heat. Add the broken vermicelli pieces to the remaining fat and stir constantly for 3 to 4 minutes until they reach a deep golden brown. Watch carefully, as the pasta can go from toasted to burnt very quickly.
04 - Add the drained rice to the toasted vermicelli in the saucepan. Stir gently for about 1 minute to coat every grain with the butter or oil, which helps keep the rice separate and fluffy.
05 - Pour in the water or vegetable broth, then add the salt and black pepper. Stir once to distribute the seasonings evenly, then bring the liquid to a gentle boil over medium-high heat.
06 - Once the liquid reaches a boil, immediately reduce the heat to the lowest setting. Cover the saucepan tightly with a fitted lid and simmer undisturbed for 15 minutes. Do not lift the lid or stir during this time.
07 - Remove the saucepan from the heat while keeping the lid securely in place. Let the rice rest for 5 minutes to allow the steam to finish cooking the grains. Remove the lid and fluff the rice gently with a fork, lifting from the bottom upward.
08 - Transfer the fluffy rice to a serving dish and scatter the reserved toasted pine nuts over the top. Serve immediately alongside grilled meats, stews, or roasted vegetables.
# Helpful Tips:
01 -
- The toasted vermicelli adds a nutty depth that makes plain rice feel like a celebration.
- It comes together in under thirty minutes with pantry staples you probably already have.
02 -
- Vermicelli can go from perfectly browned to irreversibly burnt in seconds, so keep the spoon moving and pull the pan off heat the moment it looks dark enough.
- That five minute rest after cooking is what separates fluffy rice from a gummy mess, so treat it as part of the cook time, not an optional suggestion.
03 -
- Break all your vermicelli and rinse the rice before you turn on the stove, because once things start toasting everything moves fast.
- If you want extra flavor, toast the rice alongside the vermicelli for a minute before adding liquid, it adds another layer of nuttiness that people will notice but not be able to name.