Since I serve Lebanese rice with nearly everything, from weeknight dinners to big Lamb Roasts on the holidays. This is a simple vegan rice pilaf made of three ingredients: vermicelli pasta, rice and olive oil. Add a bit of toasted pine nuts, and you have the best side of rice! Check out the video and step-by-step tutorial.
Throughout the Mediterranean, you will find rice dishes like, Paella; Mujadra (lentils and rice); or Hashweh (Beef and rice), that are certainly more of a meal. But this Lebanese rice with vermicelli is the every-day rice of the Middle East, and it’s by far the most served side dish in that part of the world.
What is in this Lebanese Rice
Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that’s used in a few traditional dishes like Catalan Fideuà. You’ll also need rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.
And to jazz things up, I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.
Tips for making the best Lebanese Rice
1- You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice for 2o minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. This way, you shorten the cooking time making sure the interior of the grain actually cooks before the exterior looses its shape. Remember that the rice to use here should not be partially cooked rice.
2- To give the Lebanese rice flavor right from the start, toast the vermicelli in olive oil until golden brown (as you’ll see in the step-by-step below), then add the rice and toast so that each rice grain is coated with the olive oil.
3- Once the rice is fully cooked, let it rest for 10-15 minutes or so, then fluff it with a fork. This again helps keep it from becoming sticky or gluey.
Here is the step-by-step for how to make Lebanese rice:
– Rinse the rice well then place it in a medium bowl and cover with water. Soak for 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
– In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
– Add the rice and salt and continue to stir so that the rice will be well-coated with the olive oil. Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces and you’re able to see the rice through (see the photo below). Turn the heat to low and cover.
– Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for another 10-15 minutes, then uncover and fluff with a fork.
Watch my video for this Lebanese Rice Recipe:
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Lebanese Rice with Vermicelli
- Total Time: 35 minutes
- Yield: Serves up to 6 people
Description
Vegan Lebanese rice with vermicelli and pine nuts. A great side dish next to many Mediterranean favorites.
Ingredients
- 2 cups long grain or medium grain rice
- Water
- 1 cup broken vermicelli pasta
- 2 1/2 tbsp olive oil
- Salt
- 1/2 cup toasted pine nuts, optional to finish
Instructions
- Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
- Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
- Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
- Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover and fluff with a fork.
- Transfer to a serving platter and top with the toasted pine nuts. Enjoy!
Notes
- Pro Tips: 1. You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice in plenty of water for 15-20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. 2.toasting the vermicelli in EVOO as a first step is what gives this rice great flavor. Do not skip this step. 3. If you can at all help it, let the rice rest for 5 to 10 minutes before serving.
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives).
- SAVE! Try our Greek extra virgin olive oil bundle!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
To make this gluten free, could you just leave out the vermicelli? Or would that leave the rice bland or boring?
Hi, Lisa! You can totally make this without the vermicelli (just make sure the amount of water used covers the rice by 1 inch). Other gluten free readers have had success breaking up gluten free angel hair pasta or GF spaghetti to use with this recipe in place of the vermicelli, so you could give that a try, as well!
Ok, great, thank you so much!!
I went to a BBQ over the weekend where my ask reply was to “Bring a side dish”. I brought this rice and it was a hit. Easy to make! I used a precut spagetti — Fideo.
Yay! So glad!
I am cooking for a large group and want to serve with Lebanese Chicken Fatteh bowls.
Can the rice be made ahead, frozen, and reheated?
Or other ideas on make ahead process for this meal?
Hello! Yes, it can be frozen. When you are ready to use, just thaw in the fridge and then add a little water and reheat on the stovetop or in the microwave. Enjoy!
When it comes to Mediterranean cuisine, you are by far the best.
Wow! What a huge compliment! Thank you so much, Sam!
Can you use jasmine or basmati rice? Does that alter the flavor?
Hi, Katy! We haven’t tested this recipe with jasmine or basmati rice, but I think you can still give it a try. These types of rice do not require soaking in water, but do wash well to get rid of the starch, otherwise it will be sticky rice which is not what you’re looking for here. It isn’t the typical rice for this recipe, but I hope it works out for you!
I always make it with basmati rice and it comes out great, just an fyi I don’t use olive oil, instead I use clarified butter to brown the vermicelli it also gives a great flavor. Good luck trying it out this way.
Use ghee instead of oil for better taste
Rice was hard as the recipe didn’t scale up the water..
I used 4 cups and it was perfect after 20 minutes with Arborio rice.
You just toast the broken vermicelli? Mo cooking in water’or broth?
How small broken noodles?
Hi, Robin. After toasting the vermicelli, you’ll add the rice and water and cook it all together. You can click here to see the vermicelli noodles we sell in our shop so you can get an idea of their size.
Loved this. I changed it a little. Toasted pine nuts and walnuts in a little butter. Also mixed in white raisins and dates in soaking stage. Also a little cardamom and cinnamon. Really good.
Yum! Thanks for sharing, Gabrielle!
Hi – thanks for the receipe, instant hit with my boys. When you scale up the recipe to x2 or x4 the amount of water you need to boil the rice in doesn’t scale up. Please can you update this. Thanks x
Another outstanding recipe Suzy.
Is Basmatti rice a good option for this?
This dish is delicious, and, if you watch the video, it is difficult to mess it up. The recipe makes a large portion – I think it could actually serve 8 people, unless you have some hefty rice eaters in the family. It is so good and does not disappoint. I served it with vinegar chicken from another blog – but many of the great chicken recipes on the Mediterranean Dish would work.
My deceased wife was Lebanese . I am not of that or related culture. I just love Middle Eastern and Mediterranean cuisine. I am preparing boneless leg of lamb for Thanksgiving along with Lebanese rice etc. I can’t wait to savor the food.
What a great combo for Thanksgiving, Leo!!
Is a very good recipe. I did change it a bit. Pine nuts, a spoon of sunflower seed,
and a spoon full of sesame seed cracked in a food processor. Fry them in olive
oil just enough to release the flavors. Than follow the recipe. I serve the rice with
cracked black pepper and a a bit of sesame oil and chopped green olives.
This was very tasty and easy to make. This is my first time trying a recipe from your website. Also made the baked cod from the site as well!