Why You’ll Love This Recipe
This Lebanese Rice is light, fluffy, and full of delicious toasted flavor from the vermicelli noodles. It uses simple pantry ingredients and pairs beautifully with a wide variety of meals. The recipe is easy to prepare and creates a comforting side dish that feels both elegant and versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup long-grain white rice
- 1/2 cup vermicelli noodles, broken into small pieces
- 2 tablespoons butter or olive oil
- 2 cups chicken broth or water
- 1/2 teaspoon salt
Optional garnish:
- Chopped parsley
- Toasted pine nuts
- Black pepper
Directions
Rinse the rice under cold water until the water runs mostly clear, then drain well.
In a medium saucepan over medium heat, melt the butter or heat the olive oil.
Add the broken vermicelli noodles and cook, stirring frequently, until golden brown.
Add the drained rice and stir for about 1 minute to coat the grains in the butter or oil.
Pour in the chicken broth or water and add the salt.
Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 15 to 18 minutes until the liquid is absorbed.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork before serving.
Garnish with parsley or toasted pine nuts if desired.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Resting time: 5 minutes
Total time: 35 minutes
Variations
Use brown rice for a heartier version, adjusting the cooking time as needed.
Add cinnamon or allspice for extra Middle Eastern flavor.
Stir in peas or toasted almonds for added texture.
Use vegetable broth for a vegetarian option.
Add cooked lentils to create a more filling side dish.
Storage/Reheating
Store Lebanese Rice in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with a splash of water or broth to restore moisture.
Freeze cooled rice for up to 2 months.
Thaw overnight in the refrigerator before reheating.
FAQs
What is Lebanese Rice?
Lebanese Rice is a Middle Eastern rice dish made with long-grain rice and toasted vermicelli noodles.
Why are the vermicelli noodles toasted?
Toasting the vermicelli adds a nutty flavor and rich golden color to the dish.
What type of rice works best?
Long-grain white rice such as basmati or jasmine rice works best.
Can I make this recipe vegetarian?
Yes. Use vegetable broth or water instead of chicken broth.
Why is my rice sticky?
Too much liquid or overcooking can make the rice sticky.
Can I use butter instead of olive oil?
Yes. Butter adds richness and traditional flavor.
How do I prevent the vermicelli from burning?
Stir constantly and cook over medium heat until just golden brown.
Can I add spices?
Yes. Cinnamon, allspice, or cumin pair beautifully with Lebanese Rice.
What dishes pair well with Lebanese Rice?
It pairs well with grilled chicken, kebabs, stews, roasted vegetables, or yogurt-based dishes.
Can I prepare Lebanese Rice ahead of time?
Yes. It reheats very well and is great for meal prep.
Conclusion
Lebanese Rice is a simple yet flavorful side dish with fluffy rice and golden toasted vermicelli. Easy to prepare and wonderfully versatile, this classic Middle Eastern recipe pairs perfectly with a wide variety of meals and adds comforting flavor to any table.
PrintLebanese Rice
Lebanese Rice is a fragrant and fluffy Middle Eastern side dish made with long-grain rice and toasted vermicelli noodles. This simple recipe delivers rich buttery flavor and pairs perfectly with grilled meats, stews, and vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Halal
Ingredients
- 1 cup long-grain white rice
- 1/2 cup vermicelli noodles, broken into small pieces
- 2 tablespoons butter or olive oil
- 2 cups chicken broth or water
- 1/2 teaspoon salt
- Chopped parsley (optional garnish)
- Toasted pine nuts (optional garnish)
- Black pepper (optional garnish)
Instructions
- Rinse the rice under cold water until the water runs mostly clear, then drain well.
- In a medium saucepan over medium heat, melt the butter or heat the olive oil.
- Add the broken vermicelli noodles and cook, stirring frequently, until golden brown.
- Add the drained rice and stir for about 1 minute to coat the grains in the butter or oil.
- Pour in the chicken broth or water and add the salt.
- Bring the mixture to a boil.
- Reduce the heat to low, cover the saucepan, and simmer for 15 to 18 minutes until the liquid is absorbed.
- Remove the pan from the heat and let it rest, covered, for 5 minutes.
- Fluff the rice gently with a fork before serving.
- Garnish with parsley, toasted pine nuts, or black pepper if desired.
Notes
- Use brown rice for a heartier version, adjusting cooking time as needed.
- Add cinnamon or allspice for extra Middle Eastern flavor.
- Stir in peas or toasted almonds for added texture.
- Use vegetable broth for a vegetarian option.
- Add cooked lentils to make the dish more filling.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat with a splash of water or broth to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 8 mg
