Vermicelli rice is a staple in Lebanese cuisine and the perfect side dish, made with just three simple ingredients. It features soft, buttery toasted vermicelli noodles intertwined with perfectly cooked, fluffy rice grains.
What Is Vermicelli Rice?
Vermicelli rice, often called a traditional Lebanese rice, or Arabic rice, is an everyday simple rice pilaf that's paired with most Lebanese stews.
I grew up eating it with foods such kidney bean stew which I now make into a vegetarian fasoulia and a jute mallow stew called molokhia. Others included stew okra and tomatoes and stewed peas. I am well aware that there are other Middle Eastern versions of all these dishes, but I am referring to what I grew up with.
In Arabic, it is referred to as Riz Bi Sha'rieh which translates to "hair in rice".
Ingredients You'll Need
Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.
The best type of white rice is a long-grain like basmati or jasmine. I prefer Basmati as it cooks perfectly every time. Rinse the rice in cold water until clear to remove excess starch. Avoid short grain rice as it's too starchy.
Vermicelli Pasta, also known as angel hair or capellini, this pasta is crucial for authentic vermicelli rice. Crush it by hand into small pieces. For a vegan diet, ensure the pasta doesn't contain egg. I've also used it to make this delicious vermicelli vegetable soup.
Butter or Olive Oil. Traditionally, these are used to brown the vermicelli and add a buttery flavor. For a dairy-free option, use vegan butter or oil. You can also combine both for added richness, I tend to do this.
The Cooking Process
Rinse
Rinse the rice in cold water until it runs clear before cooking this will help to expel excess starch.
Caramelize the Vermicelli
Heat butter or olive oil in a pot over medium high heat. Add crushed vermicelli and stir continuously until golden brown. Once golden, immediately add the rinsed rice to diffuse the heat.
Cook
Stir the rice to coat it with the butter or oil. Add water and salt to taste. Bring to a boil, then reduce heat to low and cook for about 10 minutes.
Let It Steam
Turn off the heat and let the pot sit covered for 5 minutes. Fluff with a fork before serving with a stew like spinach and rice.
Note: The cooked vermicelli will mostly sit on top, which is normal and will mix through when fluffing.
Janelle's Tips
The rice-to-water ratio is always 1 cup of rice to 11/2 cups of water.
The richer the golden hue of the pasta, the more intense the flavor becomes. It's worthwhile to aim for a deep golden brown color (not too brown). When frying vermicelli, ensure you keep a close eye on it and stir continuously, as it tends to heat up rapidly and can easily scorch towards the end.
For something similar yet different to this recipe, try vermicelli bulgur.
Storage
Allow it to cool to room temperature before storing it in an airtight container in the fridge for up to five days. Reheat as needed.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Vermicelli Rice
Ingredients
- 1 cup Basmati Rice or any white long grain
- ½ cup Vermicelli Pasta or angel hair pasta
- 1½ tablespoon Olive oil or dairy free butter
- ½ teaspoon Salt or to taste
- 1½ cups water or make sure the water line is about 2 cm above the rice
Instructions
- Rinse the rice under cold water to expel excess starch until the water runs clear, drain and set aside.1 cup Basmati Rice
- Heat olive oil (or butter) in a saucepan over high-medium heat. Add crushed vermicelli and continuously stir until golden brown.1½ tablespoon Olive oil, ½ cup Vermicelli Pasta
- Add the rinsed rice and stir through, coating it with the buttered vermicelli. Add water and salt. Bring it to a boil and then turn the heat to low and allow to cook for about 10-12 minutes. Once the rice is cooked, allow it to sit (covered) for about 10 minutes (see notes below), and then fluff with a fork and serve.½ teaspoon Salt, 1½ cups water
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Mary
Only use rendered butter and chicken broth rather then water
Betsy
I recently learned the original creators of RiceARoni were Italians who adapted a Lebanese recipe for rizz bi-sha'riyya. I wanted to try a homemade, chicken-free version and this was delicious!
Janelle Hama
Oh now that I didn't know, inspiration comes from everywhere! Thank you for sharing and for making this recipe. 🙂
Nicky
We have a big batch of vermicelli at home and this was the perfect way to use them up which I paired with some salad and skewer meat (we're not vegan)
Helen
I love Lebanese food - this is delicious!! Pinned!
Jeannie
I find this a unique way of enjoying rice!
Nat
i've had this dish once before and completely forgot about it. made it again, thanks for reminding me how delicious this rice is
Scott
Normal side of rice can’t ever compete with this vermicelli rice. This is the whole meal deal
Janelle Hama
haha the whole meal deal - I am going to use this term.
Debbi
Yum, this rice is so good and so easy. I’ve been making it whenever I need rice with my meal. The video is helpful, I’m a visual person. Thanks for sharing
plantbasedfolk
I am so pleased to read this! It's the best rice ever!
Judy Vincent
Hello how much water do we use for the recipe above?
plantbasedfolk
hi Judy,
You will need 1.5 cups of water or a general rule of thumb is making sure there is about 2cm of water above the rice line.
Enjoy!