Lebanese Rice with Toasted Vermicelli (Printable)
Fluffy buttered rice with golden toasted vermicelli, a fragrant Lebanese side dish staple.
# What You'll Need:
→ Grains
01 - 1 cup long-grain white rice (Basmati preferred)
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
# Method:
01 - Place the rice in a fine-mesh strainer and rinse under cold running water until the runoff becomes completely clear. Shake off excess water and set aside to drain thoroughly.
02 - In a medium saucepan over medium heat, melt the butter together with the olive oil. 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 and stir to coat every grain in the butter-oil mixture and toast 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 low, cover the saucepan tightly with a lid, and cook undisturbed for 15 to 18 minutes, or until all the liquid has been fully absorbed.
06 - Remove the saucepan from the heat and let it sit, still covered, for 5 minutes to allow the rice to finish steaming. Uncover and fluff gently with a fork before serving.
# Expert Hints:
01 -
- The golden toasted vermicelli adds a nutty depth that plain rice could never achieve on its own.
- It comes together with just a handful of pantry staples in under thirty minutes.
- This is the side dish that makes everything else on the plate taste better.
02 -
- The vermicelli browns fast and keeps browning even after you think you have stopped, so pull it from the heat a shade lighter than your target color.
- Opening the lid during the steam lets precious moisture escape and leaves you with uneven, crunchy grains.
03 -
- For a vegan version, replace the butter entirely with olive oil and the vermicelli will still toast up beautifully.
- Soaking the rinsed rice in fresh water for fifteen minutes before cooking yields even longer, more elegant grains.