Lebanese Rice with Vermicelli (Printer-Friendly)
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 and drained thoroughly
→ 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 (optional, for garnish)
→ Seasonings
06 - 1 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
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.
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 light golden color. Immediately transfer the toasted pine nuts to a small plate and set aside for garnish.
03 - Add the broken vermicelli pieces to the same saucepan with the remaining fat. Stir constantly over medium heat for 3 to 4 minutes until the noodles achieve a deep golden brown color. Watch carefully as vermicelli can go from toasted to burnt very quickly.
04 - Add the rinsed and drained rice to the toasted vermicelli in the saucepan. Stir gently to coat every grain evenly with the butter or oil, cooking for about 30 seconds to lightly toast the rice.
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 - 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 securely in place. Allow the rice to steam and rest for 5 minutes. Remove the lid and gently fluff the rice with a fork, separating the grains without mashing them.
08 - Transfer the fluffed 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 warm, nutty depth that makes plain rice feel like a celebration.
- It comes together in under thirty minutes with ingredients you probably already have.
- Leftovers reheat beautifully and even make a surprising base for next day fried rice.
02 -
- Vermicelli can go from golden to burnt in seconds, so stay at the stove and keep stirring the entire time.
- Lifting the lid during the fifteen minute simmer releases steam that the rice needs, so resist every urge to peek.
03 -
- Soaking the rinsed rice in water for ten minutes before cooking yields even plumper, more tender grains.
- A paper towel tucked under the lid during the simmer catches condensation so it does not drip back onto the rice and make it soggy.