Lebanese Rice with Vermicelli Recipe
Lebanese Rice is a fragrant and comforting side dish featuring long grain rice cooked with toasted vermicelli noodles in olive oil, seasoned gently with salt and cinnamon. This simple yet flavorful recipe is perfect alongside Middle Eastern meals or as a base for a variety of dishes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Rice and Noodles
- 2 cups long grain white rice
- ½ cup dried rice vermicelli noodles
Seasonings & Garnish
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- dash cinnamon (optional)
- parsley (optional, for garnish)
Instructions
- Rinse the Rice: Rinse the rice thoroughly under cold running water until the water runs clear to remove excess starch. Drain well and set aside to prepare for cooking.
- Toast the Vermicelli: In a medium non-stick pot over medium heat, warm the olive oil. Add the vermicelli noodles and stir frequently as you cook them until they turn a deep golden brown color. Take care to avoid burning the noodles.
- Combine Rice and Vermicelli: Add the drained rice to the pot with the toasted vermicelli, stirring to mix and coat the rice evenly with the olive oil. Season with salt and, if using, add a dash of cinnamon for subtle warmth.
- Add Water and Boil: Pour in 4 cups of water and bring the mixture to a rolling boil. As it boils, some water will evaporate, concentrating flavors.
- Simmer and Cook: Once boiling, reduce the heat to low, cover the pot, and let the rice cook undisturbed for 15 minutes until tender and water is absorbed.
- Steam and Fluff: Remove the pot from heat and keep it covered to allow the rice to steam for an additional 5 minutes. Then uncover and fluff the rice gently with a fork to separate grains.
- Serve: Plate the warm rice and garnish with fresh parsley and toasted nuts if desired, enhancing flavor and texture.
Notes
- Rinsing the rice removes extra starch, preventing it from becoming sticky.
- Toast the vermicelli carefully; it should be golden brown but not burnt for the best flavor.
- The dash of cinnamon is optional but adds an authentic subtle warmth to the dish.
- Use a tight-fitting lid to trap steam during cooking for perfectly fluffy rice.
- Feel free to garnish with toasted almonds or pine nuts for added crunch and flavor.
