Vermicelli Rice (Lebanese Rice)

This simple Lebanese rice pilaf is made with only 3 main ingredients: rice, vermicelli, and olive oil. It’s fluffy, flavorful, and the perfect side dish for any meal.

Ingredients

2 cups long-grain rice (Jasmine works great)
½ cup vermicelli pasta
1 tbsp oil or ghee
3½ cups water
Salt, to taste

Optional for garnish: toasted nuts and chopped parsley

Instructions

Rinse the rice thoroughly and set aside. This removes excess starch and ensures fluffy, separate grains.
Toast the vermicelli: In a medium non-stick pot over medium heat, add the oil. Add the vermicelli and stir constantly until golden brown. Do not burn!
Add rice: Stir the rice with the vermicelli for a couple of minutes.
Add water & salt: Pour in 3½ cups of hot water and season with salt. Adjust the taste as needed.
Cook uncovered: Let the rice cook on medium-low heat until the water has partially evaporated.
Cover and simmer: Reduce heat to low, cover the pot, and cook for about 20 more minutes. Stir gently halfway through.
Fluff & serve: Fluff the rice with a fork and garnish with toasted nuts and parsley if desired.

Tips

You can substitute oil with butter or ghee, or a combination of both.
If vermicelli is unavailable, thin angel hair pasta works; avoid spaghetti as it’s too thick.
Vermicelli should be golden yellow before toasting; do not use white rice vermicelli (common in Vietnamese cuisine).
Stir constantly while toasting to avoid burning.
Rinsing the rice is crucial for light, separate grains.