Around the World · Lebanon

Lebanese Rice with Vermicelli

By The Savorient Team

Fluffy rice studded with toasted vermicelli noodles — a simple side that turns up at nearly every Lebanese table.

Lebanese Rice with Vermicelli garnished with fresh mint
Where this comes from: this rice is a near-daily side dish across Lebanon and much of the Levant, usually served alongside grilled meats, stews, or roasted chicken. Toasting the vermicelli in butter before adding the rice is the detail that defines the dish — it adds a nutty flavor and a bit of texture that plain rice doesn't have, and it's a technique passed down more by watching than by measuring.
5 minPrep time
30 minCook time
35 minTotal time
4Servings
EasyDifficulty

Ingredients

  • 1 cup long-grain rice, rinsed
  • 1/2 cup vermicelli noodles, broken into 1-inch pieces
  • 2 tbsp butter or olive oil
  • 1 3/4 cups water or chicken broth
  • 1/2 tsp salt

Instructions

  1. Melt the butter in a medium saucepan over medium heat. Add the broken vermicelli and toast, stirring often, 2-3 minutes until golden brown — watch closely, it burns fast.
  2. Add the rinsed rice and stir to coat in the butter for 1 minute.
  3. Pour in the water or broth and salt. Bring to a boil.
  4. Reduce heat to low, cover, and simmer 18 minutes without lifting the lid.
  5. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork before serving.

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