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
Very good I have made a similar version given to me by an Italian friend. Big hit with every one.
Wonderful, Dawyn! Thanks for sharing!
Hi
Could I make this a day ahead and heat it in the oven? I would like to make it for Xmas and make 2i or 3 batches. I would rather be visiting then at the stove so long. Thank you for answering this. An 87 year old Grama from California?
Hi, Dawyn! Yes, you can certainly make this rice a day or two ahead and keep refrigerated in a tight-lid container. When you’re ready, bring the rice to room temperature. Then simply heat it stove-top in a non-stick pot…be sure to add just a little bit of water and break up the rice using a wooden spoon. Cover and warm-up on medium or medium-low, tossing occasionally so it doesn’t stick. Enjoy.
My boys are always excited when dad comes up with something new!! Made this the other night with chicken souvlaki. Just added a small amount of chicken stock -perfect. Now they have asked for this recipe again tonight…..making a beef dish so I will add a small amount of beef stock.
Hi Chuck! Thanks so much for stopping in. So glad to hear this was a winner at your house. Happy cooking!
My granddaughter is allergic to nuts and corn. For Thanksgiving I want to prepare for her a rice that she can eat.
Thank you so much for such a nice recipe.
Ivonne, thank you for stopping in! I am glad you found something here that would work for your granddaughter! Hope she enjoys it. Happy Thanksgiving.
Hello. I have not heard this technique before and I can’t wait to try it. However, I need to omit the pasta. What would be the amount of water in that case? Many thanks
Hi Dawn. You can omit the pasta. Use enough water to simply cover the rice by about 1 inch. Hope this helps!
Thank you. My boyfriend is from libanon and im from norway. I know he really love this rice, but i never know how, neither does he. But now i can finally make him this! I will probably use your recipes a lot in the futura.
Cecilie! Thank you for stopping in! I hope you enjoy this rice. It’s one of my favorites!
How can I double this recipe? Thank you.
Hi Dolores. This is a recipe you can easily double by doubling the ingredients. It’s important though that you use a pot that will be large enough for the rice to expand…or simply make it in two separate pots so you won’t have sticky rice. The tips and the step-by-step tutorial should be helpful to show you what you are looking for. Enjoy!
If I halve this recipe, will it cooking times and result be the same?
Hi Asmaa, yes you can half this recipe, and the cook time will probably change very slightly. You can just watch after 10 minutes and see if it needs more time.
Hi, Suzy! First of all, my husband has been *groooooooooooving* on all of the recipes I’ve been trying from your blog. Some of them are very similar to the other Greek/Indian/Himalayan recipes in cooking method and flavor profile, and he’s really enjoying the tweaks!
Question for you about this rice: I employ a similar saute method for cooking rice when I use Basmati rice. I never have any trouble with it getting fluffy, and I don’t soak it first. Have you ever used Basmati rice when you make this, or what is your preferred rice? Basmati has a little longer grain, so I wasn’t sure… Thanks!
Hey Chrissie,
So sorry, it looks like I had missed your comment earlier. You are correct, basmati rice does not need to be soaked. I do usually use a medium-grain rice like this one–>http://amzn.to/2cYI08Z.
I was wondering why my rice was sticky! I didn’t soak it first. Can’t wait to try it. Is the Lebanese version ever made with cinnamon or am I remembering wrong. Thanks!
Hi Mary! For me, soaking the rice is so so helpful. I soak it for a few minutes until I am easily able to break a grain of rice with my fingers. Yes, you can add cinnamon, if you like. Here is another rice recipe that uses spices like cinnamon, we call it Hashweh: https://www.themediterraneandish.com/hashweh-ground-beef-and-rice-recipe/
AHHH I LOVE THIS!!!! Thank you so much for posting this! Definitely going to add it to my repertoire!
I’m going to be making this along with your chicken kabobs for a dinner party tomorrow…..do you think I can cook the rice in a rice cooker? If I follow rice cooker instructions do I still need to soak it?
Hey Jenni…I know you got my answer by e-mail, but I will answer this here again for the benefit of others. If you can help it, make Lebanese rice stovetop instead of using a rice cooker. But if you are more comfortable with a rice cooker, I would follow the cooker instructions. You will want to toast the vermicelli then add it to the rice in the rice cooker and go from there. Hope this makes sense.
Have you tried making it with ghee and pepper? I read somewhere that these are good on Lebanese rice too. Look forward to making this thanks for sharing.
Yes, it’s great with ghee! But this recipe is the vegan version. I use olive oil in most of my recipes instead.
What is ghee? I love Libanese food, so tasty and healthy. I’m just starting these recipes as I usually have it in Libanese restaurants. I’m making Libanese supper for my Armenian friends tmr. Thank you so much for your simple recipes. I’m French Canadian and have all your ingredients on hand except for ghee?? Had that rice last Sunday and sooooooooo good..
Hello, Helene! Thank you for your question and kind comment. I wish I could get to each comment the moment it’s posted here, but I am just not always able to. This recipe does not require any ghee, the Lebanese rice here is made with olive oil. You can use ghee, and ghee is a form of clarified butter. Hope you enjoy it!
My Italian grandmother made an almost identical dish which I loved, I had no idea it was Lebanese.
Wow! Yes, you can find a version of this rice throughout the Mediterranean. But I think my Lebanese friends perfected it, hence the namesake 🙂
What cooking time would you recommend if I wished to use brown rice instead?
If you use medium-grain brown rice that is not quick cook or anything like that, the cook time should be pretty close. Soaking the rice is key though.
This looks so good. Will have to try it sometime. Pinned it to Pinterest!! Thanks!!
Great, Letty! I’ll be eager to hear how it works out for you!