Lebanese White Vermicelli Rice

a large bowl of vermicelli rice served with golden toasted almond slivers

5 from 1 vote

Lebanese White Vermicelli Rice

White vermicelli rice is a Middle Eastern dish that is easy to prepare. It is fluffy and flavorful you can pair it with many hearty stews. Learn how to make it!

Prep Time5

Cook Time15

Course: Side Dish

Cuisine: Middleeastern

Keyword: basmati rice, how to make rice, meat and rice, noodles, roz, vermicelli rice, white rice

Author: Lama

Equipment

medium pot

Ingredients

2 cups long grain white rice
4 cups water
1 cup vermicelli noodles
3 tablespoons olive oil or butter
½ tablespoon salt to taste

Instructions

Soak the rice in warm water for about 5-15 minutes, depending on how much time you have. Be sure to wash and drain your rice until the water runs clear to remove the starch
In a medium pot, heat your EVOO oil or butter, then add in the vermicelli noodles. Stir until they are golden in color. Add in the soaked and drained rice to the pot, continue to mix on high heat for another minute.
Add in the 4 cups of water and salt. Allow the water to come to a boil and leave it to boil on high for a good 2 minutes.
Lower the heat to low, cover, and simmer for 15-17 minutes.
Turn off heat. Allow rice to rest for 10 minutes before you fluff it with a fork so it doesn't clump up.

Video

Notes

Toast Carefully: Stir vermicelli noodles continuously while toasting because they can burn quickly. So, keep a close eye until they get a nice golden brown. You don't want to end up with dark brown or burnt vermicelli.

Rinse Well: To ensure the rice grain comes out fluffy instead of sticky, you have to wash the rice well until you remove the excess starch. Soaking the rice 5-15 minutes before cooking helps the rice grains cook evenly.

Fluff the Rice: After cooking, allow the rice to settle with the lid on for a few minutes. Then, gently fluff the rice using a fork.

Substitute Vermicelli Noodles: If you're pressed for time and can't find the noodles on hand, fry a handful of rice in oil or butter until golden as a substitute for vermicelli. Of course, this is more to add the golden color to the rice but obviously won't substitute for the flavor of the noodle.

Nutrition