Lebanese Rice with Vermicelli (Printable Version)
Fluffy buttery rice with golden toasted vermicelli, a classic Lebanese side dish.
# What You'll Need:
→ Grains
01 - 1 cup long-grain white rice, such as Basmati
02 - 1/2 cup vermicelli noodles or broken angel hair pasta
→ Dairy & Fats
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Liquids & Seasonings
05 - 1 3/4 cups water or vegetable broth
06 - 1/2 teaspoon salt
# Directions:
01 - Place the rice in a fine-mesh strainer and rinse under cold running water, gently agitating with your hand, until the runoff becomes completely clear. Shake off excess water and set aside to drain well.
02 - Set a medium saucepan over medium heat and add the butter along with the olive oil. Once the butter has fully melted and begins to foam, add the vermicelli noodles. Sauté, stirring frequently with a wooden spoon, until the pasta turns an even deep golden brown, approximately 2 to 3 minutes. Watch carefully to avoid burning.
03 - Add the drained rice to the saucepan and stir gently to coat every grain in the butter-oil mixture and distribute it among the toasted vermicelli. Continue stirring for about 1 minute, allowing the rice to lightly toast and absorb the flavors.
04 - Pour in the water or vegetable broth and add the salt. Stir once to combine, then bring the mixture to a gentle boil over medium-high heat.
05 - Once boiling, immediately reduce the heat to the lowest setting. Cover the saucepan tightly with a fitted lid and cook completely undisturbed for 15 to 18 minutes, or until all the liquid has been fully absorbed and small steam holes appear on the surface.
06 - Remove the saucepan from the heat while keeping the lid securely in place. Let the rice rest for 5 minutes to finish steaming. Remove the lid and fluff gently with a fork, separating the grains without crushing the vermicelli. Transfer to a warm serving dish.
# Expert Tips:
01 -
- The toasted vermicelli adds a nutty crunch that makes plain rice feel like a celebration.
- It uses pantry staples you probably already have, yet tastes like something from a Beirut kitchen.
- The butter and olive oil combo creates a richness that pairs with literally everything.
02 -
- Skipping the rinsing step leaves starch on the rice and turns your beautiful fluffy dish into a sticky clump.
- The vermicelli can burn in the time it takes to answer a text, so stay at the stove and keep stirring.
- Resist the urge to lift the lid during cooking because every peek lets precious steam escape.
03 -
- Soaking the rinsed rice in fresh water for fifteen minutes before cooking makes the grains even fluffier and more tender.
- Wrap a clean kitchen towel under the lid during cooking to catch condensation and keep water droplets from falling back onto the rice.