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lelebanese rice with vermicell

Lebanese White Vermicelli Rice

Lama
A popular rice to serve next to various stews or alone.
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine Middleeastern

Equipment

medium pot

Ingredients
  

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

 
Vermicelli Noodles are key in this recipe.  This type of noodle is very thin and you can purchase it at many grocery stores or Middle Eastern stores near you. You can use Angel Hair Pasta or Capellini noodles if you can’t find Vermicelli in the grocery stores.
Another great tip if you're pressed for time and can't find the necessary noodles on hand is to fry a handful of rice in a bit of the 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.
 
Even if you add olive oil, adding a tablespoon or 2 of butter makes the rice so flavorful!  You can also add ghee to make it extra delicious!
Tried this recipe?Let us know how it was!