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Lebanese vermicelli rice
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4.67 from 3 votes

Vermicelli Rice (Lebanese Rice - Riz Bi Sharieh)

A staple with every Lebanese family, Lebanese vermicelli rice is always served as the basic rice side. Lebanese rice is the ideal side of rice, using only 3 ingredients, it makes for an easy vegan rice recipe. Kids love eating this rice on it’s own.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: side
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 4 people
Calories: 323kcal
Author: Janelle Hama

Ingredients

  • 1 cup Basmati Rice or any long grain rice
  • ½ cup Vermicelli Pasta or angel hair pasta
  • tablespoon Plant Based butter or olive oil
  • ½ teaspoon Salt or to taste
  • cups water or make sure the water line is about 2 cm above the rice

Instructions

  • Heat plant based butter (or olive oil) in a pot over med-high heat. Add crushed vermicelli and continuously stir until golden brown.
  • Add rice and stir through, coating it with the plant based butter.
  • Add water and salt. Bring it to a boil and then turn heat to low and allow rice to cook for about 10-12 minutes. Once rice is cooked, allow it to sit (covered) for about 10 minutes and then fluff rice with a fork and serve.

Video

Notes

📝Lebanese Rice Recipe Notes

  • When frying vermicelli, be sure to watch and continuously stir it, as it heats up quick and can burn quickly toward the end.
  • To alleviate any burning of the vermicelli, when it turns golden, add rice immediately. As this will help distribute the heat throughout the rice rather than keep it in the vermicelli.
  • The water line above the rice should be approximately 2.5cm (if you need to add a little bit more water, do so at the start.
  • Rice is done when the water evaporates.
  • The cooked vermicelli will mostly sit on the top of the rice. This is normal and can mixed through when fluffing rice.
  • Salt - you can adjust the salt to your liking. I much prefer to under salt my Arabic rice as it will be used with other foods which already contain salt in them too.  

💭Lebanese Rice Recipe Tips

  • Avoid short grain white rices
  • If you are using a white rice other than basmati, I recommend you wash the rice (until it runs clear) to rid excess starch, as this will help to achieve a non-clumpy rice. However if you are using basmati rice, this step isn’t necessary
  • Crush vermicelli bales with your hands into bite sized pieces (don’t over crush) before pan frying. 
  • The more golden the vermicelli is, the bolder the flavour is. It’s worth trying to get it as golden as possible.
  • Coating the rice in the oils of the pan fried vermicelli is important as it helps the vermicelli rice to cook well and evenly distribute the flavour.
  • Do not open the lid immediately after cooking. Allowing it to sit helps the heat to cook it a little bit more.

Nutrition

Serving: 150g | Calories: 323kcal | Carbohydrates: 62g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Calcium: 18mg | Iron: 1mg