Lebanese Vermicelli Rice (Printable)
Fragrant fluffy rice with golden vermicelli noodles and butter, a classic Lebanese side dish.
# What You Need:
→ Grains & Pasta
01 - 1 cup long-grain white rice (basmati or jasmine)
02 - 1/2 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 - 1/4 teaspoon ground white pepper (optional)
# How-To:
01 - Rinse rice under cold running water until the water runs clear. Drain thoroughly using a fine-mesh sieve.
02 - In a medium saucepan, melt the butter with olive oil over medium heat until fully combined and shimmering.
03 - Add the broken vermicelli noodles to the pan and sauté, stirring constantly, for 2 to 3 minutes until they turn a deep golden brown. Watch closely to prevent burning.
04 - Add the drained rice to the saucepan and stir gently to coat every grain evenly with the butter and oil mixture.
05 - Pour in the water or broth, add salt and white pepper, and bring to a rolling boil over medium-high heat.
06 - Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the liquid is fully absorbed and the rice is tender.
07 - Remove the saucepan from heat and let the rice stand, covered, undisturbed for 5 minutes to allow steam to finish cooking the grains.
08 - Uncover and fluff the rice gently with a fork to separate the grains before transferring to a serving dish.
# Expert Tips:
01 -
- The vermicelli noodles toast in butter and create a nutty depth that makes this rice taste like it took hours when it barely takes thirty minutes.
- Once you master this technique you will never settle for plain rice again because the texture comes out perfectly fluffy every single time.
02 -
- The vermicelli can burn in the flash of a moment so stay at the stove and keep stirring the entire time they are toasting because once they cross from golden to black there is no coming back.
- Letting the rice rest covered off the heat for five minutes before fluffing is the difference between rice that tastes good and rice that tastes like someone who really knows what they are doing made it.
03 -
- For a vegan version replace the butter with an additional tablespoon of olive oil plus a tablespoon of plant-based butter and the toasting process works exactly the same way.
- The ratio of one cup rice to two cups liquid is consistent but if you are using broth instead of water taste it first and adjust the added salt accordingly so the finished dish does not end up overseasoned.