Lebanese Vermicelli Rice Pilaf

Lebanese vermicelli rice is a simple rice pilaf made with rice, vermicelli noodles, salt, olive oil, and water (or broth). I have perfected this toasted vermicelli rice recipe over two decades.

I grew up eating Lebanese vermicelli rice as the standard rice dish in the home. It never crossed my mind that vermicelli in rice is something different. Anytime I eat plain steamed rice, I feel like something is missing!

This popular Lebanese rice dish is the perfect side dish for hearty Middle Eastern stews, like bamia (okra stew), fasolia (lima bean stew), or mlukhiyeh (jute stew).

When I was sick as a kid, my father would make me this rice and mix it with plain yogurt. Did anyone else's Lebanese parent do that? Comment below!

What's Great About This Recipe

The truth is I have messed up this recipe in every way possible. The great news is that through my multiple failed attempts over the years, I have lots of tips for fluffy, tender Lebanese rice.

This simple vermicelli rice is an everyday kind of rice dish with simple ingredients. Thin pasta is toasted in olive oil, adding a nutty flavor to delicate rice grains. The toasted vermicelli noodles take a few extra minutes but add huge flavor!

Ingredient Notes

• Rice: I prefer Jasmine long grain white rice. However, this recipe is suitable for short grain rice (like Calrose or Egyptian rice) or other long grain rice types. Also, you can use brown rice. The most important tip for fluffy rice is to have the correct water-to-rice ratio. See the notes in the recipe card for rice substitutes.
• Vermicelli: I use the vermicelli pasta already cut into small pieces. Break spaghetti or angel hair pasta into 1.5" (4 cm) chunks if you can't find pre-cut vermicelli pieces.
• Olive oil: I prefer extra virgin olive oil, but you can also use butter or other fat.
• Water, bouillon, or broth (optional): Make this rice with plain water, water with a dissolved bouillon cube, or broth. Another option is using homemade chicken broth or duck broth. You can also use carton chicken, beef, or vegetable broth.
• Melted ghee or butter (optional) to drizzle on the rice once it's cooked!

How To Make Vermicelli Rice

Rinse the rice in water to remove excess starch. I rinse the rice several times until the water runs clear. Strain the rinsed rice.

In a large skillet or pot on medium-high heat, toast the vermicelli noodles in olive oil.

Stir continuously to toast evenly until the vermicelli pasta turns deep golden brown.

Add the strained rice.

Stir to coat the rice in some of the olive oil. This will help the rice not stick together.

Add the liquid (water or broth) and salt.

Boil the rice on high heat until the liquid becomes level with the rice (about 5 minutes).

Turn the stovetop to low and cover the pot with a lid. Cook the rice on low for about 7 to 8 minutes until tender.

Turn off the stove. Fluff the rice. Cover for another 5 minutes to continue steaming.

Different Types of Rice

Adjust the liquid to the type of rice. Different rice types have different water ratios. For short-grain rice, the ratio is 1:1 (one cup of rice to one cup of water). Generally, long-grain rice (like Jasmine rice) is 1:1.5 (one cup of rice to 1.5 cups of water). For extra long-grain rice (like Basmati or Sona Masoori), the ratio is typically 1:2 (one cup of rice to two cups of liquid). This vermicelli rice recipe has a bit more water because of the pasta noodles (it soaks up some of the liquid).

Variations

Bouillon or broth is optional. Some people swear by adding a lot of fat and broth to their rice. If I have extra homemade chicken broth (sometimes from the freezer), I'll add it to the rice.

Make this extra special by adding some pine nuts. If you feel fancy, jazz things up a bit and add some toasted pine nuts or almonds.

Add melted ghee or butter at the end. This makes the rice even more delicious!

Instant Pot or Rice Cooker

Use the "Rice" function on the Instant Pot. The Instant Pot has a built-in rice function meant for cooking rice. While the function is close to perfect, I do have a tip. After bleeding off the pressure, open the lid and mix the rice. Close the lid and turn off the Instant Pot. Wait for 5 minutes, then serve. Also, don't fry the vermicelli in the Instant Pot because it sticks!

Use a rice cooker. Just like the Instant Pot, fry the vermicelli pasta separately. Add the toasted vermicelli, water(or broth), and salt.

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📋 Recipe

Lebanese Vermicelli Rice Pilaf

Author: Lily

Course: Side

Cuisine: Lebanese

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

5 from 5 votes

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Servings 8

This Lebanese vermicelli rice is easy, quick, and delicious! If you are looking for a side dish Arabic rice recipe, this is it!

Ingredients

 

US Customary - Metric

• 3 cups long grain rice like Jasmine or Thai rice
• 1 cup vermicelli noodles
• 5 cups water or broth
• 2 tablespoon olive oil or butter
• salt to taste see note 2

Instructions

Cooking Instructions for Stovetop Pot

• Add the rice to a large bowl and fill it with water. Wash the rice until the water runs clear. Strain the rice using a strainer. Set aside.
• Add olive oil to a large pot on medium-high heat. Once the oil is heated, add the vermicelli, stirring frequently. Once the vermicelli has browned evenly, add the rinsed rice. Mix to coat the rice in residual olive oil so it doesn't stick together when cooking.
• Add liquid and salt to the toasted vermicelli noodles and rice. Bring the rice to a boil on high heat until the water level is flush with the rice (about 5 minutes). Reduce the heat to low heat and cover. Cook for 7 to 8 minutes. Fluff with a fork and turn off the heat. Cover and let the rice rest for about 5 more minutes.

Cooking Instructions for Instant Pot

• Rinse the rice until the water runs clear. Drain and set aside.
• In a nonstick skillet, fry the vermicelli noodles in olive oil until godlen brown.
• In the Instant Pot, add the rice, water (or broth), browned vermicelli, salt, and pepper. Close the Instant Pot lid and make sure the vent is not vented. Hit the "Rice" function. Once the timer goes off, vent the Instant Pot. Once the pressure had been released, open the lid. Mix the rice and replace the lid. let it sit for 5 more minutes.

Equipment

Instant Pot

Pot

strainer

Notes

1. For short grain rice (Calrose, Egyptian, and Japanese rice), the liquid-to-rice ratio is 1:1. For long grain rice (Thai Jamine rice) the liquid to rice ratio is 1 cup of rice to 1.5 cups liquid. For extra long grain rice (like Basmati rice or Sona Masoori rice) use 1 cup of rice to 2 cups of liquid.
2. Salt is different! I use 1 tablespoon of coarse sea salt for a serving size of 8. Adjust the salt to your preference. Iodized salt has a different saltiness than sea salt, so it's hard to give exact measurements, sorry!
3. Storage: Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1 cup | Calories: 313 kcal | Carbohydrates: 64 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 0 g | Polyunsaturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Fiber: 1 g | Sugar: 3 g