Prep Time 5

Servings 8

Lebanese vermicelli rice pilaf is made with just three ingredients: rice, vermicelli pasta, and olive oil. This side dish makes soft and fluffy rice with great flavor. It’s all about the technique, and I’m excited to show you how to make it perfectly every time!

What Is Lebanese Vermicelli Rice?

Lebanese vermicelli rice pilaf, or riz b sha’riyeh, is a wonderfully simple side dish with three ingredients: rice, vermicelli pasta, and olive oil. It’s a staple in Lebanon and many Middle Eastern households. What sets this rice apart is its unique texture.

Rinsing the rice before cooking ensures it turns out soft and fluffy. Toasting the vermicelli noodles creates a delightful, layered texture in every bite. While straightforward, following the proper steps and techniques is vital to making this the best rice dish. Let me show you how to do it perfectly every time!

Ingredients

Rice: Use long-grain white rice or basmati rice for this dish.
Vermicelli: Short, thin pasta noodles that add texture and flavor to this dish. If you can’t find vermicelli at your grocery store, substitute angel hair or another thin pasta.
Olive Oil: Olive oil brings out the color and flavor of the vermicelli as it toasts and helps prevent the rice from clumping. You can substitute butter for olive oil for a richer, slightly different flavor.

Additions

Garbanzo Beans: For protein, flavor, and texture, add 1 cup of rinsed and drained garbanzo beans to this recipe.
Middle Eastern Spices: Spice it up with a teaspoon of your favorite Middle Eastern spices.
Parsley: I like to garnish with finely chopped parsley to add color!
Toasted Nuts: Toast 1/4 cup of almond slivers or pine nuts in the same pan after toasting the vermicelli noodles. They add a rich flavor!

Pro Tips to Make Perfect Rice

Rinse the Rice: Before cooking, rinse the rice thoroughly under cold water to remove excess starch. This is the best way to ensure fluffy rice!
Toast the Vermicelli: Toast the vermicelli evenly until it reaches a rich golden color. This enhances the flavor and texture!
Water-to-Rice Ratio: Use the correct water ratio to make rice fluffy and perfectly cooked. A standard ratio is 1.5 to 2 cups of water for every cup of rice.
Let it Steam: After the rice finishes cooking, remove the pot from the heat and let it steam for a few minutes with the lid on. This helps the rice absorb any remaining moisture.
Fluff with a fork: Once the rice is cooked and steamed, gently fluff it to separate the grains, release the remaining steam, and prevent clumping.

Lebanese Rice Perfect Pairings

Frequently Asked Questions

Vermicelli is a thin noodle similar to spaghetti. Because of its thinness and light texture, vermicelli mixes easily with rice. An alternative is angel hair pasta; the two are very similar.

For each cup of cooked rice, scatter a tablespoon of water over the vermicelli rice and heat in the oven or microwave until warm.

Let the rice cool to room temperature. Store in an airtight container in the refrigerator for 3 to 5 days. You can also freeze it for two months.

Lebanese Vermicelli Rice Pilaf

Lebanese vermicelli rice pilaf is made with just three ingredients: rice, vermicelli pasta, and olive oil. This side dish makes soft and fluffy rice with great flavor. It's all about the technique, and I'm excited to show you how to make it perfectly every time!

5 from 2 votes

Print Rate

Course: All Day

Cuisine: Lebanese

Diet: Vegan

Servings:

Prep Time: 5

Cook Time: 20

Ruth Grindeland

Ingredients

Instructions

Rice Preparation: Soak the rice in cold water for five minutes. After soaking, rinse the rice thoroughly and set it aside.
Prepare the Vermicelli: Break the vermicelli into 1-inch pieces. Heat the olive oil in a medium saucepan over medium heat. Add the vermicelli and stir frequently until it turns a dark golden brown.
Cook the Rice: Add the rice to the saucepan and stir to coat with the olive oil. Add the water, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Fluff and Serve: Remove the pan from the heat and let it stand for 5 minutes, covered. Fluff the rice with a fork and serve. Garnish with toasted pine nuts, toasted almonds, and parsley, if desired.

Notes

Use long-grain rice. Short-grain rice tends to clump, which isn’t ideal for this dish.
Toast the vermicelli carefully. Vermicelli can burn quickly, so watch it closely while it toasts. If it does burn, discard the batch and start over.
Stir the vermicelli often while toasting. This helps it toast evenly and prevents it from burning.
Cook the rice with the vermicelli for a minute before adding water. This helps reduce clumping and gives the rice a toasted flavor.
Let the rice rest for 10 to 15 minutes after cooking. This helps the rice fluff up and absorb any excess water.
Fluff the rice with a fork before serving. This helps separate the grains and gives the rice a light, airy texture.

Optional ingredients and substitutions:

Butter or olive oil: You can use either butter or olive oil to cook the vermicelli and rice. Olive oil is more traditional, but butter will give the rice a richer flavor.
Spices: Add herbs and spices to customize the recipe to your liking. Some popular options include ground cinnamon, cardamom pods, and cumin.
Garnishes: Toasted pine nuts, almonds, and parsley are all popular garnishes for Lebanese vermicelli rice. You can also use other garnishes, such as chopped green onions or sesame seeds.