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Lebanese rice is one of those simple side dishes I make all the time. It’s made with rice and toasted vermicelli noodles cooked in butter or oil. It’s my favorite rice because it goes with just about everything, from grilled chicken and kabobs to stews and roasted vegetables.
Growing up Lebanese, this was always on the table in our house, and honestly, I still make it at least a few times a week for my family. It’s simple, comforting, and one of those recipes that never gets old.
Others in the middle east may call this middle Eastern rice but I’ve always known it to be Lebanese rice. You can also order it at almost all middle eastern restaurants too but now you can easily make it at home.
We eat Lebanese rice with grilled meats, shawarma, kafta, and especially stews. Once you learn how to make it properly, it becomes one of those easy side dishes you can make without even thinking about it.
Recipe Overview
Ingredients for Lebanese Rice
Below are the ingredients I use to make Lebanese rice. It is very easy and you will just need a few pantry staples to make it.
- 2 Cups Basmati Rice: You can use any long-grain rice that you are comfortable cooking. Sometimes I use Jasmine which is just as delicious. Jasmine does need a little less water. If Using Jasmine rice you will need 3 cups of water.
- 2/3 cup Vermicelli Pasta: This is recommended. It’s what gives Lebanese rice its signature nutty flavor and classic texture that makes it different from plain white rice.
- 2 tbsp avocado oil or olive oil: Essentially any oil works here. You can also use butter or Ghee.
- 3.5 cups water: I like using just water. Traditionally that’s what you use. Some make it with chicken broth. But I recommend just using water.
- 1 tsp salt: If you are watching your salt intake you can use less but its really nut much for the entire thing.
- Optional toppings: chopped parsley, toasted pine nuts, or toasted almonds. These toppings are used as garnishes especially in restaurants or if you want it to look fancy if having guests over. You do not have to add them on.
Quick tips before you start
- Toast the vermicelli until deep golden brown for the best flavor
- Rinse the rice well to remove extra starch
- Don’t skip resting the rice after cooking, it helps keep it fluffy
- Keep the heat low once the liquid is almost gone. Let it just simmer.
- Fluff gently with a fork while its still hot and right before serving.
How To Make Lebanese Rice
This is the stovetop version of how to make lebanese rice.
In a medium bowl, add the rice and rinse thoroughly a few times until water runs clear. Then add new water until rice is covered and let it sit for 5-10 minutes.
✏️ if you do not have much time on hand, you can skip the soaking step.
Add the oil into a medium non-stick pan or pot over medium heat and fry the vermicelli pasta until golden brown. You have to stir continuously as it is frying for even browning. Be careful not to burn.
✏️ This doesn’t take long so try not to step away even for 20 seconds.
Drain the water from the rice and add it immediately over the vermicelli along with the salt. Stir to combine.
Pour the water over the rice, Mix, and bring it to a boil for 3-5 minutes. Once it starts to boil and the water is reduced by half, bring the heat down to low and cover the pot. Let it simmer for another 10 minutes.
Turn off the heat and let it sit covered for another 5-10 minutes.
Uncover and fluff the rice using a fork. Garnish with chopped parsley or toasted pine nuts and serve.
Ways to change it up
- Add warm spices like cinnamon or allspice for a deeper flavor. Most people do this but I don’t because my kids don’t like any added spice.
- Use brown rice instead of white rice if you like. Truly any rice works.
- Add some toasted pine nuts or almonds on top of the finished rice when serving. This is very common.
- You can make it with chicken broth for more flavor. This is optional.
- Use Ghee instead of oil for a nice flavor upgrade.
Common questions
Long grain white rice is most commonly used, especially basmati rice and it is my favorite kind to use as well.
Vermicelli are thin pasta noodles that are broken into small pieces and toasted before cooking with the rice. It is an essential ingredient in making Lebanese rice.
Yes you can. It reheats really well and is great for meal prep.
If your rice is mushy, that’s usually from too much liquid or overcooking. Rinsing the rice first also helps.
No. Soaking is not a required step but I do recommend rinsing the rice really well to remove excess surface starch
What To Serve With Lebanese Rice
It goes well with any kinds main dishes. here are some options you may like:
- Grilled Chicken Recipes or this Chicken Kafta that my Grandma always used to make.
- Serve it with salmon like this Mediterranean Baked Salmon
- Any Steak recipe you plan on making. Something like Hamburger steak will be so good with it.
- Stews like this brown chicken stew or even with this Beef Stew
- Pairs well with Kabobs like Shish Tawook or Beef Kafta
- Serve it up in this Shawarma bowl recipe
- Roasted vegetables
Storage tips
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave with a splash of water to help soften the rice again.
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Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Lebanese Rice
Ingredients
- 2 Cups Basmati Rice, or any long-grain rice
- 2/3 cup Vermicelli Pasta
- 2 tablespoons avocado oil, or olive oil
- 3.5 cups water
- 1 teaspoon salt
Optional toppings:
- chopped parsley, toasted pine nuts, or toasted almonds
Instructions
- In a medium bowl, add the 2 Cups Basmati Rice and rinse thoroughly a few times until water runs clear. Then add new water until rice is covered and let it sit for 5-10 minutes. see note 1
- Add the 2 tablespoons avocado oil into a medium non-stick pan over medium heat and fry the 2/3 cup Vermicelli Pasta until golden brown. You have to stir continuously while frying for even browning. Be careful not to burn. See note 2
- Drain the water from the rice and add it immediately over the vermicelli along with the 1 teaspoon salt. Stir to combine.
- Add the 3.5 cups water over the rice and bring it to a boil for 3-5 minutes. Once it starts to boil and the water is reduced by half, turn the heat down to low and cover the pot or pan. Let it simmer for 10 minutes.
- Turn off the heat and let it sir covered for another 5-10 minutes.
- Uncover and fluff the rice using a fork. Garnish with chopped parsley or toasted pine nuts and serve.
Notes
- Note 1: Soaking the rice is optional I have to admit a lot of times when I am really busy I skip this step.
- Note 2: Do not be tempted to walk away during this step. The Vermicelli cooks pretty quickly and will burn in a blink of an eye. I’ve learned the hard way.
- Oil: Any oil works here. Some healthier options are going to be avocado oil, Olive Oil, and even coconut oil. My Grandma always cooked her rice with Ghee and it was so good!
- Rice: I always prefer long grain or basmati when I make Lebanese rice. I have also used Jasmine rice before. Other types of rice will work and you will just have to follow the same process, but cook according to how you normally cook because not all rice are the same.
- Optional: you can add a dash of cinnamon in with the salt. It is going to give it that warmth flavor. My kids prefer it without which is why I didn’t include it and kept it simple.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
