This classic rice with toasted vermicelli is a simple yet flavorful dish rooted in Lebanese cuisine. With its buttery aroma, fluffy texture, and lightly nutty taste, it’s the perfect companion to a variety of meals or even satisfying on its own.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare with minimal ingredients, yet delivers rich and comforting flavors. The toasted vermicelli adds a unique depth and texture to the rice, while the ghee gives it a warm, buttery finish. It’s versatile, pairs well with many dishes, and is ideal for both everyday meals and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons ghee or clarified butter
1/3 cup vermicelli pasta
1 cup long grain rice (basmati or jasmine)
1 1/2 cups water
1 1/2 teaspoons kosher salt
Directions
Rinse the rice thoroughly under cold water until the water runs clear, then drain well.
In a medium pot over medium-high heat, melt the ghee or clarified butter.
Add the vermicelli pasta and stir continuously until it turns a deep golden brown.
Add the drained rice to the pot and stir for about one minute until slightly toasted and fragrant.
Carefully pour in the water and add the salt. Stir gently to combine.
Bring the mixture to a boil.
Once boiling, cover the pot with a lid and reduce the heat to the lowest setting.
Let the rice cook for 18 minutes without lifting the lid.
Remove from heat and let it sit covered for an additional 10 minutes.
Fluff the rice with a fork and serve. Optionally garnish with toasted nuts and chopped parsley.
For a vegan version, substitute the ghee with olive oil or plant-based butter. You can add warm spices like cinnamon sticks or cardamom pods for extra aroma. If vermicelli is unavailable, broken capellini pasta works as a great alternative. For added texture, top with toasted almonds or pine nuts.
Storage/Reheating
Store leftover rice in an airtight container in the refrigerator for up to 5 days. To reheat, sprinkle a small amount of water over the rice and warm it in the microwave or on the stovetop. Cover while reheating to retain moisture and prevent drying out.
FAQs
Can I use a different type of rice?
Yes, but long grain rice like basmati or jasmine is best for a fluffy texture.
Why do I need to rinse the rice?
Rinsing removes excess starch, preventing the rice from becoming sticky.
Can I skip the vermicelli?
Yes, but the vermicelli adds a signature flavor and texture to the dish.
How do I avoid burning the vermicelli?
Stir constantly and keep a close eye on it as it browns quickly.
Can I make this dish ahead of time?
Yes, it reheats well and can be prepared in advance.
What can I serve this with?
It pairs well with grilled chicken, stews, vegetables, or yogurt-based dishes.
Can I freeze this rice?
Yes, store it in a freezer-safe container for up to one month.
How do I keep the rice fluffy?
Avoid lifting the lid during cooking and allow it to rest after cooking.
Can I add vegetables to this recipe?
Yes, peas, carrots, or corn can be added for extra flavor and nutrition.
Is this dish gluten-free?
No, vermicelli contains wheat, but you can substitute with gluten-free pasta.
Conclusion
Rice with toasted vermicelli is a timeless dish that proves simple ingredients can create something truly special. Its fluffy texture, rich flavor, and versatility make it a staple worth adding to your regular meal rotation.
A classic Lebanese rice dish made with toasted vermicelli and fragrant long-grain rice, finished with a rich buttery flavor. It’s light, fluffy, and the perfect side for a variety of meals.
Ingredients
2 tablespoons ghee or clarified butter
1/3 cup vermicelli pasta
1 cup long grain rice
1 1/2 cups water
1 1/2 teaspoons kosher salt
Instructions
Rinse the rice under cold water until clear and drain well.
Melt ghee in a pot over medium-high heat.
Add vermicelli and stir until deep golden brown.
Add rice and stir for 1 minute until lightly toasted.
Add water and salt, then stir gently.
Bring to a boil.
Cover and reduce heat to low, cooking for 18 minutes.
Remove from heat and let rest covered for 10 minutes.
Fluff with a fork and serve.
Notes
Use olive oil instead of ghee for a vegan version.
