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Lebanese Rice with Vermicelli Recipe

Lebanese · Side dish · 25 min total

A classic Middle Eastern side dish featuring fluffy white rice toasted with vermicelli noodles, seasoned with butter or oil and a pinch of salt. Simple yet flavorful, it pairs perfectly with stews, grilled meats, or vegetables.

Ingredients

• 1 cup long-grain white rice (e.g., basmati or jasmine)
• 1/2 cup vermicelli noodles (broken into 1-inch pieces)
• 2 tablespoons unsalted butter or olive oil
• 1 3/4 cups water or chicken broth
• 1/2 teaspoon salt (adjust to taste)

Instructions

1. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well.
2. In a medium saucepan, melt the butter (or heat oil) over medium heat. Add the broken vermicelli noodles and stir constantly until they turn golden brown, about 2-3 minutes. Be careful not to burn them.
3. Add the drained rice to the pan and stir for 1 minute to coat the grains with butter and toast lightly.
4. Pour in the water or broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
5. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.

Tips

• For extra flavor, use chicken broth instead of water.
• To prevent sticking, do not stir the rice after adding liquid.
• Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.

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