Lebanese Rice with Vermicelli (Printable)
Fluffy buttered rice with golden toasted vermicelli, a classic Middle Eastern side dish ready in 30 minutes.
# What You’ll Need:
→ Grains & Pasta
01 - 1 cup long-grain white rice (basmati or jasmine)
02 - 1/2 cup vermicelli noodles, broken into 1-inch pieces
→ Fats
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Liquids
05 - 2 cups water or low-sodium chicken broth
→ Seasonings
06 - 1 teaspoon kosher salt
07 - 1/4 teaspoon ground white pepper (optional)
# Directions:
01 - Place the rice in a fine-mesh sieve and rinse under cold running water, agitating gently, until the runoff becomes completely clear. Shake off excess water and set aside to drain thoroughly.
02 - Set a medium saucepan over medium heat. Add the butter and olive oil, allowing the butter to melt completely and begin foaming slightly.
03 - Add the broken vermicelli noodles to the melted butter and oil. Sauté, stirring constantly with a wooden spoon, until the pasta turns a deep golden brown, about 2 to 3 minutes. Watch carefully to prevent scorching.
04 - Add the drained rice to the saucepan and stir gently to coat every grain evenly with the butter and oil mixture, cooking for about 30 seconds.
05 - Pour in the water or broth, add the salt and white pepper, and stir once. Bring the liquid to a full rolling boil over medium-high heat.
06 - Once boiling, immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and simmer undisturbed for 15 minutes, or until all the liquid has been absorbed and the rice is tender.
07 - Remove the saucepan from the heat, keeping the lid firmly in place. Let the rice rest for 5 minutes to allow the grains to firm up and any residual moisture to redistribute.
08 - Remove the lid and fluff the rice gently with a fork, separating the grains without mashing them. Transfer to a warm serving dish.
# Expert Suggestions:
01 -
- The golden vermicelli adds a nutty toasted flavor that makes this rice taste like it took hours, not minutes.
- It uses ingredients you probably already have, yet it feels special enough for a holiday table.
02 -
- The vermicelli can go from golden to charcoal in under thirty seconds, so keep your spoon moving and pull the pan off the heat a shade lighter than you think is perfect.
- Resting the rice with the lid on is not optional, because those five minutes of residual steam make the difference between al dente and tender.
03 -
- Soak the rice in cold water for fifteen minutes before rinsing if you have the time, because hydrated grains cook more evenly and stay longer without breaking.
- A clean kitchen towel placed under the lid during simmering absorbs condensation so it does not drip back onto the rice and make it soggy.