Lebanese Rice with Vermicelli (Printable)
Fragrant fluffy rice with golden toasted vermicelli and pine nuts, a classic Lebanese side dish.
# 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
# How-To Steps:
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. Transfer the toasted pine nuts to a small plate and set aside for garnish.
03 - Add the broken vermicelli pieces to the same saucepan and stir constantly over medium heat for 3 to 4 minutes until they reach a deep golden brown. Watch carefully as vermicelli can go from toasted to burnt very quickly.
04 - Add the drained rice to the toasted vermicelli in the saucepan. Stir gently to coat every grain with the butter or oil, allowing the rice to lightly toast for about 30 seconds.
05 - Pour in the water or vegetable broth, then add the salt and black pepper. Stir once to combine, then bring the mixture to a gentle boil over medium-high heat.
06 - Reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer undisturbed for 15 minutes. Do not lift the lid or stir during this time.
07 - Remove the saucepan from the heat and let the rice rest with the lid still on for 5 minutes. Remove the lid and gently fluff the rice with a fork, separating the grains without crushing the vermicelli.
08 - Transfer the rice to a serving dish and scatter the reserved toasted pine nuts over the top. Serve immediately alongside grilled meats, stews, or vegetable dishes.
# Expert Advice:
01 -
- The toasted vermicelli adds a nutty warmth that makes plain rice feel like a celebration.
- It comes together in under thirty minutes with ingredients you probably already have.
02 -
- Lifting the lid during simmering releases steam that the rice needs to cook evenly, so resist every urge to peek.
- Vermicelli can go from golden to black in seconds, so stay at the stove and stir without stopping.
03 -
- Soaking the rice for ten minutes after rinsing gives you even fluffier results with less risk of sticking.
- Toast the vermicelli slightly darker than you think is right because it will taste nuttier without being bitter at that stage.