Vermicelli Rice Recipe – Lebanese Special
A staple with every Lebanese family, vermicelli rice (aka Lebanese rice or riz bi sharieh) uses only 3 ingredients and is easy to make. It’s the perfect side to accompany so many foods such as stews, curries, braised vegetables, and more. Vegan friendly.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Vermicelli Rice Ingredients:
- 2 cups long grain basmati rice
- 2-3 tablespoon olive oil (enough to coat the bottom of your pan)
- 1/2 cup vermicelli pasta – broke up into inch long pieces (sha3riya)
- 3-3 1/2 cups water
- salt
How to Make Vermicelli Rice
Soak rice for 10-15 minutes, then strain the water from the rice, rinsing well until water runs clear.
In a medium saucepan over medium high heat, add the olive oil. Once the oil is hot, add the vermicelli, and keep stiring constantly until vermicelli toasts and turns deep golden brown. It’ll happen fast so keep watching-vermicelli easily burns!
Once vermicelli is brown, add the rinsed rice to the pot, and stir to combine it evenly with the vermicelli. Add the 3 cups of water. If the water still isn’t covering the top of the rice by an inch, add the extra 1/2 cup. Season generously with salt.
Bring rice/water to a boil- turn up heat if you have to, then cover the pot, and turn heat to low so that mixture comes to a low simmer. Let it cook undisturbed for 15-20 minutes or until the water has all been absorbed.
Once water has been absorbed, take pan off heat and let it stand undisturbed for 10 minutes, then uncover and fluff with a fork.
Serve with your favorite dish! Check out above post for some suggestions.
