Lebanese Vermicelli Rice
Easy and buttery vermicelli rice is a traditional Lebanese Rice made with three simple ingredients, rice, vermicelli and olive oil.
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: side
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 4 people
Calories: 323kcal
- 1 cup Basmati Rice or any long grain white rice.
- 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
Rinse the rice under cold water to expel excess starch until the water runs clear, drain and set aside.
1 cup Basmati Rice
Heat the olive oil in a pot over med-high 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
Salt - you can adjust the salt to your liking.
Do not over crush the vermicelli noodles, small pieced tend to burn fast, watch out at the end whilst cooking this, it will burn quickly.
The more golden the vermicelli is, the bolder the flavor is. It’s worth trying to get it as golden as possible.
Do not open the lid immediately after cooking. Allowing the pot to sit helps the heat to steam a little bit more.
Serve this with Lebanese stews.
Calories: 323kcal | Carbohydrates: 62g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Calcium: 18mg | Iron: 1mg