Lebanese Rice with Vermicelli (Printable)
Fragrant fluffy rice with toasted vermicelli and pine nuts, a classic Lebanese side dish ready in 25 minutes.
# What You'll Need:
→ Grains
01 - 1 cup long-grain white rice (basmati or jasmine), rinsed until water runs clear
→ Pasta
02 - ⅓ cup vermicelli noodles, broken into 1-inch pieces
→ Fats & Oils
03 - 2 tablespoons unsalted butter or olive oil
→ Liquids
04 - 2 cups water or low-sodium vegetable broth
→ Nuts & Garnishes
05 - 2 tablespoons pine nuts, for garnish (optional)
→ Seasonings
06 - 1 teaspoon salt
07 - ¼ teaspoon black pepper
# How to Make It:
01 - Place the rice in a fine-mesh strainer and rinse under cold running water, agitating gently, until the runoff becomes completely clear. Drain thoroughly and set aside.
02 - In a medium saucepan over medium heat, melt the butter or heat the olive oil. Add the pine nuts if using and sauté for 1 to 2 minutes, stirring frequently, until they turn a warm golden color. Immediately transfer to a small plate and reserve for garnish.
03 - Add the broken vermicelli pieces to the same saucepan and stir constantly over medium heat for 3 to 4 minutes until they reach a deep golden brown. Watch carefully to prevent scorching.
04 - Add the rinsed and drained rice to the toasted vermicelli in the saucepan. Stir gently to coat every grain with the fat, about 30 seconds.
05 - Pour in the water or vegetable broth. Season with salt and pepper and stir once to distribute. Bring to a gentle boil over medium-high heat.
06 - Reduce the heat to the lowest setting. Cover the saucepan tightly with a lid and simmer undisturbed for 15 minutes. Do not lift the lid during this time.
07 - Remove the saucepan from the heat while keeping the lid on. Let the rice rest for 5 minutes to finish steaming. Remove the lid and fluff gently with a fork, lifting grains from the bottom upward.
08 - Transfer the rice to a serving dish and scatter the reserved toasted pine nuts over the top. Serve immediately alongside grilled meats, stews, or vegetable preparations.
# Expert Tips:
01 -
- The toasted vermicelli adds a warmth and depth that plain rice simply cannot match, and it takes almost no extra effort.
- It is the kind of side dish that quietly steals attention from whatever main you served it with.
02 -
- Vermicelli can go from golden to blackened in the span of a single distraction, so do not walk away from the pan even for a moment.
- Letting the rice rest covered off the heat for those five minutes finishes the steaming process and is the real secret to perfectly separated grains.
03 -
- If your saucepan lid does not fit tightly, place a clean kitchen towel between the lid and the pot to trap steam effectively.
- Breaking the vermicelli into uneven pieces actually looks more rustic and authentic than perfectly uniform cuts.