Vermicelli Rice (Lebanese Rice)

Why You Should Make this Rice

• It's an incredibly easy recipe to follow and make over and over again. I promise you, once you make this, you'll be coming back to it time and time again.
• This rice with vermicelli doesn't need much active time, meaning you can make it while prepping the rest of your meal.
• It's almost foolproof. You don't need fancy rice cookers, it can be made in any pot with a lid.
• It's versatile. You can use your favorite broth instead of water, you can add more or less vermicelli, you can dress up the finished dish with toasted nuts and herbs of choice.
• Serve with stews, curries, and grilled or roasted proteins like Chicken Shish Tawook, Beef Kafta, Chicken Kafta, Za'atar Chicken Thighs or Musakhan (Sumac Chicken).

What is Vermicelli?

It's is a type of noodle and based on where you are in the world, or the cuisine you're referring to, it can mean one of two things:

• In Asia or in Asian cuisine, it typically refers to thin rice noodles that are an essential ingredient in Vietnamese rice noodle bowls, spring rolls and soups.
• In the rest of the world, vermicelli refers to a wheat or semolina-based thin noodle similar to capellini, angel hair or spaghettini. Typically, this type of noodle will be pre-cut into small thin strips and sold in bags or boxes at the grocery store.

Ingredients

The ingredients needed for this recipe are pantry and fridge staples. You only need 4 main ingredients to make it.

Ingredient Notes and Substitutions

• Rice. My recommendation is to use Basmati rice for this recipe. In fact, Basmati rice is my go-to for all rice dishes unless the recipes call specifically for another type. It is aromatic, nutty and easy to find in most grocery stores. If you don't have Basmati, you can use any long-grain rice. You can also try this recipe with brown rice, but you should adjust the rice-to-water ratio and follow the directions on the package.
• Vermicelli. These thin short noodles can easily be found at Middle Eastern, Greek or Italian grocery stores. In fact you can probably find them at most grocers these days. If you can't find packaged vermicelli pasta, you can break spaghetti or spaghettini into small 1 inch (2.5cm) long strips. It doesn't have to be perfect. Rustic is just fine.
• Butter. I personally prefer butter, but you can certainly use olive oil if you prefer. This is a matter of personal preference. To make this recipe vegan, use olive oil.
• Cinnamon stick. If you don't have cinnamon sticks you can use ⅛ to ¼ teaspoon of cinnamon powder instead.

See the recipe card for full information on ingredients and quantities.

How to Make This Recipe

Gorgeous fluffy rice in just 4 steps.

Step 1. Rinse the rice. Do this by washing it 3-4 times, making sure to discard the water between washes. Soak the rice in a bowl of water for 15 minutes. While the rice soaks, move on to the next step. 

Step 2. Toast noodles. In a small pot, melt the butter on medium heat. Add the vermicelli noodles and cinnamon stick. Toast the noodles for 2-4 minutes, tossing regularly. You want the noodles to lightly toast and release their aroma. Be careful, the noodles can burn quickly. If they burn, start over.

What to Serve with Vermicelli Rice

This is the perfect side dish to serve with:

• Grilled or barbecued proteins like Beef kofta, chicken kafta, chicken shish tawook and Arayes (meat stuffed pita)
• Za'atar Chicken
• Braised short ribs
• Stews and braises
• Curries
• Broiled or steamed fish and seafood
• Fresh and vibrant salads like Jerusalem Salad or Authentic Lebanese Fattoush

Expert Tips

• The rice choice matters. Use basmati or other long-grain rice variety. Do not use parboiled rice for this recipe.
• Rinsing the rice is important. Don't skip this step. This will help wash away much of the starch left on the rice grains. The end result will be fluffy rice with loose grains. This rice should not be sticky.
• Soak the rice. Soaking the rice in clean water will help you achieve an evenly cooked finished product. In a pinch, you can skip this step, but I recommend taking the time to do it. You won't regret it.
• Water Ratio. Basmati should always be cooked in a 1:1.5 rice-to-water ratio, no matter what the package says. So many brands will recommend a 1:2 ratio, but in my experience, that much water will yield a soggy, stodgy mess. that's not what we want!
• Don't skip the toasting. Frying the noodles in fat might seem like an unnecessary step, but it will make the finished dish much more flavorful. Just be careful, as the noodles can go from light brown and toasty to dark brown and burnt in an instant.
• Foil cover. If the pot you are using doesn't have a tight-fitting lid, you can use foil to help seal in the steam. If the steam is allowed to escape, the rice will not cook evenly.
• Don't take a peek. Make sure the rice is covered for the full 20 minute cooking time. Don't remove the lid or else the steam will escape.
• Resting. Don't skip the rest period. Letting the rice rest for 15 minutes after it has finished cooking will yield a dryer, easier to serve rice. After the 15 minute rest period, you can fluff it with a fork and transfer it to a serving dish or simply serve right from the pot.

Alternative Names

Vermicelli rice, vermicelli rice pilaf, Lebanese rice, Lebanese rice pilaf, Lebanese rice with vermicelli, Riz bi Sh'arieh, Arabic rice, and Levantine rice are only a few names for this very important and loved Levantine recipe. Every family makes it slightly differently.

Recipe FAQs

More Levantine Side Dishes

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