Lebanese Rice with Toasted Vermicelli (Printer-friendly)
Fluffy buttered rice with golden toasted vermicelli, a fragrant Middle Eastern staple for any meal.
# What You’ll Need:
→ Grains
01 - 1 cup long-grain white rice, such as Basmati
02 - ½ cup vermicelli noodles or broken angel hair pasta
→ Dairy & Fats
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Liquids & Seasoning
05 - 1¾ cups water or vegetable broth
06 - ½ teaspoon salt
# How to Make It:
01 - Place the rice in a fine-mesh strainer and rinse under cold running water, gently swirling the grains, until the runoff turns completely clear. Shake off excess water and set aside to drain thoroughly.
02 - Set a medium saucepan over medium heat and add the butter along with the olive oil. Once the butter has fully melted and begun to foam, add the vermicelli. Sauté, stirring frequently with a wooden spoon, until the pasta turns an even golden brown, approximately 2 to 3 minutes. Watch carefully to avoid scorching.
03 - Add the drained rice to the saucepan and stir continuously for about 1 minute, ensuring each grain is evenly coated in the butter-oil mixture and lightly toasted alongside the vermicelli.
04 - Pour in the water or vegetable broth and add the salt. Stir once to combine, then bring the mixture to a gentle boil over medium heat.
05 - Reduce the heat to low and cover the saucepan tightly with a fitted lid. Cook undisturbed for 15 to 18 minutes, or until all the liquid has been fully absorbed and the rice grains are tender.
06 - Remove the saucepan from the heat and let it rest, still covered, for 5 minutes to allow the steam to finish cooking the rice. Uncover and fluff gently with a fork before transferring to a serving dish.
# Expert Tips:
01 -
- The buttery toasted vermicelli adds a nutty crunch and golden color that makes plain rice feel boring forever after.
- It takes almost no effort but tastes like you spent hours, which makes it the ultimate weeknight secret weapon.
02 -
- Vermicelli can leap from golden to burnt in seconds so never stop stirring once it hits the hot fat.
- Lifting the lid during steaming lets precious moisture escape and leaves you with crunchy undercooked centers.
03 -
- Soaking the rinsed rice in cold water for 15 minutes before cooking yields an even lighter more tender grain.
- A paper towel tucked between the pot and lid absorbs condensation so it does not drip back down and make the rice wet.