Description
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.
- Do not over-brown vermicelli to avoid bitterness.
- Let rice rest after cooking for best texture.
- Add toasted nuts for extra flavor and crunch.
- Store in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmer
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
