Easy Lebanese Rice Recipe with Vermicelli

Lebanese rice with vermicelli is a staple in Middle Eastern cuisine and one of the most beloved rice dishes. It’s crafted using long-grain rice and vermicelli noodles, first toasted in ghee. The result is a visually stunning dish with golden, fried vermicelli noodles that lend an exquisite touch to the rice. The toasting process also imparts a delightful nutty flavor, elevating the overall dish.

In Arabic, this rice dish is known as ‘RUZ MA SHARREH,’ which directly translates to ‘rice with vermicelli.’ In my home country of Jordan, this Lebanese rice is frequently on our dining table, appearing almost four times a week. We enjoy it alongside bamia with lamb, roasted chicken, or the delicious molokhia, a savory combination of jute mallow leaves and shredded chicken.

This Lebanese rice dish, much like other Middle Eastern rice variations, including hashwa, Greek yellow rice, and Yemeni rice, holds a special place in our daily meals, reflecting the region’s rich and diverse culinary traditions.

Lebanese Rice Ingredients:

• Jasmine Long Grain Rice: Provides a fragrant, slightly floral aroma and a light, fluffy texture.
• Vermicelli Noodles (1 cup): Offers a toasty, nutty flavor and a pleasant chewiness to the rice.
• Warm Water or Broth (1.5 cups): Infuses depth and richness, enhancing the overall flavor profile.
• Olive Oil (2 tablespoons) and Ghee (1 tablespoon): Combination of fats for richness and depth of flavor. Olive oil adds a fruity note, while ghee contributes a rich, buttery taste.
• Dash of Salt: Enhances the flavors and balances the dish, bringing out the natural tastes of the ingredients.

Tips for the Best Rice with Vermicelli

• Rinse and Soak the Rice: For light, non-sticky rice, rinse thoroughly under cold water, gently swishing the grains with your fingers until the water runs clear. For even better texture, soak the rice in warm water for about 20 minutes before cooking to help the grains expand evenly.
• Adjust Vermicelli Quantity: Adjust the vermicelli amount to your liking—more for extra texture and flavor. Toast it directly in the cooking pot, stirring often to avoid burning. As it shifts from golden to deep brown, the flavor deepens into a rich, nutty note that elevates the dish
• Fluff with a Fork: Always use a fork to fluff the rice after it is cooked. Avoid using a spoon, which can compress the grains, resulting in mushy rice. Fluffing keeps the vermicelli rice grains separate and light.
• Rice-to-Water Ratio: Generally, for every cup of uncooked rice, you’ll need approximately 1.5 to 2 cups of water or broth, depending on your desired rice texture. Soaked rice may require slightly less liquid. Keep in mind that one cup of uncooked rice typically yields about 3 cups of cooked rice.
• Note that 2 cups of uncooked jasmine long-grain rice will typically yield around 4 cups of cooked rice. However, keep in mind that the exact yield may vary depending on factors such as cooking methods and the amount of water used. Adjust the amount of rice you cook based on your family size and serving size needs. When cooking 2 cups of rice, I recommend using a pot of at least 2 quarts (or 4-6 cups) to ensure that the rice is cooked perfectly.

What Should I Serve Lebanese Rice With?

Lebanese vermicelli rice is light, fluffy, and gently fragrant with ghee and olive oil, making it a natural pairing for many Middle Eastern dishes.

It’s delicious served with grilled meats like kofta kebabs or lamb chops seasoned with garlic and rosemary. For a balanced, traditional plate, pair the rice with kofta, a cool cucumber yogurt sauce, and a fresh salad like fattoush, with warm pita bread on the side.

Vermicelli rice also complements heartier dishes such as beef goulash or stuffed eggplant (karniyark), soaking up all the rich flavors and sauces beautifully.

Lastly, don’t forget to explore my other rice recipes, including Yemeni-style basmati rice, Greek lemon rice, and a Mediterranean rice bowl with za’atar and feta. Vermicelli rice is a versatile staple that works just as well for everyday meals as it does for special gatherings.