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lebanese rice in a bowl topped with chopped parsley.
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Lebanese Rice

Fluffy Lebanese rice made with toasted vermicelli noodles and simple pantry staples. A classic Middle Eastern side dish that pairs perfectly with grilled meats, stews, and everyday meals.
Prep Time10 minutes
Cook Time25 minutes
0 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Mediterranean
Diet: Halal, Vegetarian
Skill Level: Beginner
Servings: 8
Author: Rena Awada

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
    rice being soaked in a bowl.
  • 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
    cooked Vermicelli in a pan.
  • Drain the water from the rice and add it immediately over the vermicelli along with the 1 teaspoon salt. Stir to combine.
    rice and salt added over Vermicelli in pan.
  • 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.
    adding water over the rice in a pan.
  • Turn off the heat and let it sir covered for another 5-10 minutes.
    lid covering pan to cook rice.
  • Uncover and fluff the rice using a fork. Garnish with chopped parsley or toasted pine nuts and serve.
    spoon fluffing cooked rice in a pan.

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

Calories: 216kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.1g | Calcium: 17mg | Iron: 0.4mg