Lebanese Rice with Vermicelli Recipe

Introduction

Lebanese Rice is a fragrant and flavorful side dish featuring fluffy basmati rice combined with toasted vermicelli pasta. This simple recipe is a staple in Middle Eastern cuisine, offering a delightful texture and rich taste perfect to accompany a variety of main courses.

Ingredients

• 2 cups (390g) basmati rice, not rinsed
• 1 cup (100g) vermicelli pasta
• 2 tablespoons ghee
• 1 tablespoon olive oil
• ¾ teaspoon salt, or to your personal preference
• 3¼ cups tap water

Instructions

1. Step 1: In a medium pot over medium heat, add the ghee and olive oil. Wait until the ghee has melted completely.
2. Step 2: Add the vermicelli pasta and stir continuously until it turns a golden brown color. Be careful not to burn it.
3. Step 3: Add the basmati rice and stir to coat each grain well with the fat from the ghee and oil.
4. Step 4: Sprinkle in the salt and mix well, then pour the water over the rice and vermicelli mixture.
5. Step 5: Bring the mixture to a full boil, then reduce the heat to low. Cover the pot and let it cook for 13 to 15 minutes.
6. Step 6: Remove the pot from heat and allow the rice to steam, covered, for an additional 5 to 10 minutes.
7. Step 7: Remove the cover and fluff the rice gently with a spatula. Avoid using a fork to keep the grains intact.
8. Step 8: Serve the Lebanese Rice warm as a delicious side to your favorite main dish.

Tips & Variations

• Use ghee for an authentic buttery flavor, but you can substitute with unsalted butter if needed.
• For extra aroma, add a small cinnamon stick or a few cardamom pods while cooking, removing them before serving.
• If you prefer softer rice, you may soak the basmati for 15 minutes before cooking and adjust the water slightly.
• Toast the vermicelli carefully on medium heat to avoid burning and ensure an even golden color.

Storage

Store any leftover Lebanese Rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm gently on the stovetop or microwave to restore moisture and fluffiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to rinse the basmati rice before cooking?

This recipe is designed for unrinsed rice to retain some starch, which helps with texture. However, if you prefer, rinsing can reduce excess starch and make the rice fluffier.

Can I use a different type of pasta instead of vermicelli?

Vermicelli is traditional for its thinness and toasting qualities. If unavailable, very thin spaghetti broken into small pieces can be used as a substitute.

Lebanese Rice with Vermicelli Recipe

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★★★★★

4.6 from 78 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: 4 to 6 servings 1x

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Description

Lebanese Rice is a fragrant and golden-hued side dish featuring basmati rice cooked with toasted vermicelli pasta in ghee and olive oil. This simple yet flavorful recipe delivers fluffy, perfectly steamed rice that pairs wonderfully with a variety of Middle Eastern dishes.

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Ingredients

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Main Ingredients

• 2 cups (390g) basmati rice, not rinsed
• 1 cup (100g) vermicelli pasta
• 2 tablespoons ghee
• 1 tablespoon olive oil
• ¾ teaspoon salt, or to personal preference
• 3 ¼ cups tap water

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Instructions

1. Heat fats: In a medium pot over medium heat, add the ghee and olive oil. Wait for the ghee to melt completely, ensuring it is hot enough to toast the vermicelli.
2. Toast vermicelli: Add the vermicelli pasta to the pot. Stir constantly until the vermicelli turns golden brown, which should take a few minutes. This step adds a nutty flavor and distinct texture to the rice.
3. Add rice: Add the basmati rice to the pot with the toasted vermicelli. Stir continuously to coat every rice grain thoroughly with the melted ghee and oil mixture, enhancing flavor and preventing sticking.
4. Season and add water: Stir in the salt evenly through the rice and vermicelli. Pour the 3 ¼ cups of tap water over the mixture, ensuring all rice is submerged.
5. Bring to boil: Increase the heat and bring the water and rice mixture to a full boil. This helps start the cooking process evenly.
6. Simmer: Reduce the heat to low, cover the pot tightly with a lid, and let the rice cook undisturbed for 13 to 15 minutes until the liquid is absorbed and the rice is tender.
7. Steam: Remove the pot from heat, keeping the lid on, and let the rice steam for an additional 5 to 10 minutes. This allows moisture to evenly distribute throughout the grains.
8. Fluff and serve: Remove the lid and gently fluff the rice with a spatula; avoid using a fork as it can break the grains. Serve the Lebanese Rice warm as a side dish to complement your favorite main courses.

Notes

• Note 1: Do not rinse the basmati rice before cooking, as soaking retains starch for better texture.
• Note 2: Ghee adds richness and a slightly nutty flavor, but you can substitute with clarified butter if preferred.
• Note 3: Use tap water at room temperature. Adjust water slightly if using different types of rice.
• Note 4: Salt can be adjusted to taste depending on dietary needs.
• Note 5: Fluffing with a spatula rather than a fork preserves the rice grain integrity and fluffiness.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Lebanese

Keywords: Lebanese rice, vermicelli rice, basmati rice, Middle Eastern rice, toasted vermicelli, rice side dish