Lebanese Rice with Vermicelli (Print Version)
Fragrant buttery rice with golden vermicelli noodles, a staple Middle Eastern side dish.
# What You'll Need:
→ Grains & Pasta
01 - 1 cup long-grain white rice (basmati or jasmine)
02 - ½ cup vermicelli noodles, broken into 1-inch pieces
→ Fats
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Liquids
05 - 2 cups water or low-sodium chicken broth
→ Seasonings
06 - 1 teaspoon salt
07 - ¼ teaspoon ground white pepper (optional)
# How to Make It:
01 - Place the rice in a fine-mesh sieve and rinse under cold running water, gently agitating with your hand, until the water runs completely clear. Shake off excess water and set aside to drain well.
02 - In a medium saucepan, melt the butter with the olive oil over medium heat. Add the broken vermicelli noodles and sauté, stirring constantly, until they turn a deep golden brown, about 2 to 3 minutes. Watch carefully to prevent burning.
03 - Add the drained rice to the saucepan and stir gently for 1 minute, coating each grain evenly with the butter and oil mixture.
04 - Pour in the water or broth, add the salt and white pepper, and stir once. Bring the mixture to a full boil over medium-high heat.
05 - Once boiling, immediately reduce the heat to the lowest setting. Cover tightly with a lid and simmer undisturbed for 15 minutes, or until all the liquid is absorbed and the rice is tender.
06 - Remove the saucepan from the heat, keeping the lid on, and let the rice rest for 5 minutes. Remove the lid and fluff gently with a fork before transferring to a serving dish.
# Expert Advice:
01 -
- The vermicelli adds a nutty, toasted depth that plain rice can never achieve on its own.
- It comes together in thirty minutes with ingredients you probably already have sitting in your cupboard.
02 -
- Vermicelli can go from golden to burnt in seconds, so stay at the stove and keep that spoon moving through the entire toasting step.
- Lifting the lid during the simmer releases steam the rice needs, so resist the urge to peek until the timer goes off.
03 -
- The fifteen-minute simmer and five-minute rest are a package deal: skipping the rest leaves you with rice that sticks to the bottom of the pot.
- Breaking the vermicelli into slightly uneven lengths creates a mix of textures that makes every bite a little different.