Lebanese Rice with Toasted Vermicelli (Printable)

Fluffy buttery rice with golden toasted vermicelli, a staple Lebanese side dish ready in 30 minutes.

# What You'll Need:

→ Grains

01 - 1 cup long-grain white rice (Basmati recommended)
02 - 1/2 cup vermicelli noodles or broken angel hair pasta

→ Dairy & Fats

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil

→ Liquids & Seasoning

05 - 1 3/4 cups water or vegetable broth
06 - 1/2 teaspoon salt

# Directions:

01 - Place the rice in a fine-mesh strainer and rinse under cold running water, gently swirling with your hand, until the water runs completely clear. Shake off excess water and set aside to drain.
02 - Set a medium saucepan over medium heat. Add the butter and olive oil, allowing the butter to melt completely. Add the vermicelli noodles and sauté, stirring frequently, until they turn a deep golden brown, about 2 to 3 minutes. Watch carefully to avoid burning.
03 - Add the drained rice to the saucepan. Stir gently to coat every grain in the butter-oil mixture, toasting alongside the vermicelli for about 1 minute.
04 - Pour in the water or vegetable broth and add the salt. Stir once to combine, then bring the mixture to a gentle boil.
05 - Reduce the heat to the lowest setting. Cover the saucepan tightly with a fitted lid and cook undisturbed for 15 to 18 minutes, or until all the liquid has been fully absorbed.
06 - Remove the saucepan from heat and let it rest, still covered, for 5 minutes to allow the steam to finish the grains. Uncover and fluff gently with a fork before serving.

# Cooking Tips:

01 -
  • The toasted vermicelli adds a nutty depth that plain rice can never achieve on its own, and once you taste it, you will never go back.
  • It comes together in under thirty minutes with ingredients you probably already have sitting in your pantry.
  • The butter and olive oil combination creates a richness that feels indulgent without weighing anything down.
02 -
  • Lifting the lid during the cooking time releases steam that the rice needs to finish absorbing, so keep it sealed no matter how tempted you are to check.
  • Vermicelli can go from golden to burnt in seconds, so lower the heat slightly if your stove runs hot and never stop stirring while toasting.
03 -
  • Soaking the rinsed rice in cold water for fifteen minutes before cooking shaves a few minutes off the cooking time and yields even more tender grains.
  • The single best thing you can do is toast the vermicelli slowly on medium-low heat rather than rushing it on high, because deep golden brown gives you a completely different flavor than a quick blonde toast.

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