Rice With Vermicelli

Rice with vermicelli is a significant part of Middle Eastern cuisine and one of the most common rice dishes. It is made with long-grain rice and vermicelli noodles, first toasted in ghee. The fried golden vermicelli noodles glow beautifully, making the rice look special. The toasted flavor also gives the rice a nutty taste, elevating the dish.

In Arabic, this rice dish is called RUZ MA SHARREH, which directly translates to rice with vermicelli. In Jordan, my mom would cook rice nearly four times a week. We would eat vermicelli rice pilaf with bamia with lamb, roasted chicken, or a delicious dish called molokhia, jute mallow leaves with shredded chicken.

What is Vermicelli?

Vermicelli is a short, thin spaghetti-like noodle that is a yellowish color. Even though it is similar in thickness to angel hair pasta, it is much more straightforward. It can be found in most pasta sections at the grocery store. You can always break up angel hair pasta pieces if you are still looking for vermicelli at the store. To make vermicelli rice, the vermicelli needs to be toasted in a pan with olive oil and ghee to get more flavor. Vermicelli noodles are also commonly used in soups.

Recipe Variations

Water or broth: You can use either water or broth to cook your rice vermicelli, but using broth will add more depth and complexity to the dish. If you have broth on hand, it’s a great way to use it up and enhance the flavor of your rice vermicelli. However, if you don’t have broth, water also works fine.

Salt and spices: If you’re using unsalted butter, you may need to add a pinch of salt to the rice to enhance its flavor. However, if you’re using salted butter, you might not need to add salt. As for spices, it’s a matter of personal preference for me. Add cinnamon, turmeric, cardamom, or any other spice you like to your rice vermicelli to create a flavor profile that suits your taste. Adjust the seasoning to your liking and enjoy your personalized Middle Eastern-inspired dish!

Olive oil, ghee, butter: This dish traditionally uses ghee to add a slightly nutty flavor to the rice. However, butter is a good substitute if you don’t have ghee. You can also mix these fats and adjust the amounts to your liking. To make your own ghee, check out my blog for a step-by-step guide.

Optional nuts or dried fruit: To add your twist to this dish, sprinkle some chopped nuts or dried fruit on top of the rice before serving. Just be sure to adjust the seasoning accordingly, as adding nuts or dried fruit may change the overall flavor profile of the dish. Almonds, pistachios, raisins, and dried cranberries are all excellent options that pair well with the flavors of this Middle Eastern rice vermicelli.

Tips for the Best Middle Eastern rice with vermicelli

• To make the best fluffy and non-sticky rice, You should wash the rice a few times to remove the starch. You can use your finger to move the rice around while cleaning until the water becomes clear.
• You can decide how much vermicelli you want to use. My husband like having many tiny noodles in the rice, so I usually add extra ones. To preserve all the flavors, toast the vermicelli in the same pot you will cook with.
• When cooking the vermicelli, stir it frequently, as it will quickly burn if you are not paying attention. You can decide how dark you want the vermicelli to get. The color will change from light brown to dark brown. The darker the vermicelli is, the nuttier it will taste.
• After the rice is ready, always use a fork to fluff the rice. A spoon will smush the grains together, making mushy rice instead of keeping the vermicelli rice individual grains.

What Should I Serve Vermicelli Rice With?

Rice with vermicelli is a simple rice dish with light ghee and olive oil flavors, making it easy to pair with many other Middle Eastern dishes. Here are a few examples of meals and side dishes that Vermicelli rice can be served. Check them out for some inspiration:

• Yogurt cucumber salad
•  Beef goulash
• Chicken tagine  
• kofta kebab with tahini sauce 
• lamb chops with rosemary and garlic
• Stuffed Eggplant Karniyark

Also, check out my other Rice recipes, the Yemini-style basmati rice,  Green lemon-yellow rice. And my easy  Mediterranean rice bowl with zaatar and feta