Lebanese Vermicelli Rice (Printable View)

Fluffy Lebanese rice with toasted vermicelli and pine nuts, ready in 25 minutes.

# Ingredient List:

→ Grains

01 - 1 cup (200 g) long-grain white rice (basmati or jasmine), rinsed until water runs clear

→ Pasta

02 - 1/3 cup (40 g) vermicelli noodles, broken into 1-inch pieces

→ Fats & Oils

03 - 2 tablespoons unsalted butter or olive oil

→ Liquids

04 - 2 cups (480 ml) water or low-sodium vegetable broth

→ Nuts & Garnishes

05 - 2 tablespoons pine nuts, for garnish (optional)

→ Seasonings

06 - 1 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

# How to Prepare:

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, even golden brown. Watch carefully as vermicelli can go from toasted to burnt very quickly.
04 - Add the thoroughly drained rice to the toasted vermicelli in the saucepan. Stir gently to coat every grain with the butter or oil, cooking for about 30 seconds until the rice is lightly fragrant.
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 boiling, 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 heat while keeping the lid firmly in place. Allow the rice to steam and rest for 5 minutes. Remove the lid and fluff the rice gently with a fork, separating the grains without mashing them.
08 - Transfer the fluffed rice to a warmed serving dish and scatter the reserved toasted pine nuts over the top. Serve immediately alongside grilled meats, hearty stews, or roasted vegetable dishes.

# Expert Suggestions:

01 -
  • The toasted vermicelli adds a nutty depth that plain rice could never achieve on its own.
  • It uses pantry staples you probably already have, yet tastes like something from a restaurant.
  • Leftovers reheat beautifully and even make a killer quick fried rice the next day.
  • It doubles effortlessly for crowds and pairs with almost any main course you can imagine.
02 -
  • Vermicelli can go from golden to charcoal in seconds, so stay at the stove and keep stirring the entire time it is toasting.
  • Letting the rice rest covered off the heat for those five minutes finishes the steaming process and is what gives you that perfect tender but not mushy texture.
  • If you are making this ahead, reheat with a tablespoon of water sprinkled over the top and cover loosely with foil in a warm oven.
03 -
  • Break the vermicelli into pieces no longer than one inch so they distribute evenly and every bite gets some crunch.
  • If you want extra flavor, toast the rice along with the vermicelli for one minute before adding liquid, this adds another dimension of nuttiness.

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