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
I tried it, delicious thank you for sharing. Looking forward for more great recipes.
Awesome, Annie! Glad you enjoyed it
Probably a silly question but do you cook the vermicelli first or use it right out of the package?
Hi Debbie, no you do not need to cook them first 🙂
Wish I could make this. I have celiac’s disease. No vermicelli for me. No substitute I suppose.
Karen, you can omit the Vermicelli in favor of plain rice cooked this same way.
Delicious way of eating Rice. Very tastefull
Glad you enjoyed it!
Living away at college, I’m always craving my mom’s rice. With this recipe I was able to bring a bit of home with me:)
What do you like to serve this with?
Dania, that’s great! I am so glad you enjoyed this one and that it reminds you of home. This is the most versatile side dish ever, I love to serve it with all sorts of saucy dishes like cilantro lime chicken or my Egyptian vegan stew with peas and carrots. Both recipes here on the blog, search the recipe archives: https://www.themediterraneandish.com/recipes/
How would this be made with brown rice? Trying to eat healthier.
I haven’t tried brown rice in this recipe. But my thought is start by sauteing the vermicelli in olive oil as we have here. Add the brown rice and whatever amount of water per the package instructions…follow package instructions for cooking. That’s my best guess.
Love this recipe! Thanks for sharing!
My pleasure, Sheri! So glad to hear you enjoy it.
I tried this recipe and I loved it but it came out alittle on the mushy side/sticky for some reason-any suggestions?
Hi Elsa. So glad you enjoyed it. So, it may have needed just a little bit more time on the stove for the water to absorb. Even as the rice finishes cooking, it’s good to leave it covered for a few minutes to rest so that any remaining moisture would be absorbed. Or, you may have needed a little less water to begin with depending on the kind of rice. It could be a number of things. And sometimes, just trial and error for a little while.
My husband is lebanese and I’ve always made the bread, baklawa, spinach pie and he’s done the rest. After 51 years of marriage I’m trying rice. Pretty easy but he better not get any ideas
Hi, Margaret. Sounds like you’re married to a talented chef! I’m so glad the rice recipe worked out nicely for you. There is a bakalva recipe and a handful Lebanese recipes here still you can try…unless, of course, you don’t want to give him any ideas 🙂
the recipe is awesome, but one thing about it drives me CRAZY — the word “it’s”! it’s “its” and not “it’s” when used as above. “it’s” is short for “it is” or “it has”. it’s not really a trivial point, since it’s used constantly (as it’s used in this comment). “its” refers to the subject of the sentence — the recipe, in this case.
Holilis, Hollis. I have just found this wonderful recipe and I have a pot of it right now cooking on this below zero day. But it made me sad thinking that in this world turned upside down with hatred and pet peeves that “its” would bother you so much to post it. I am 80 years old and my husband and I have been married 64 years. We are still great friends. Honey don’t sweat the little things. “Its” not worth it.
Thank you Suzy for this recipe. My house is filled with a wonderful smell.
Zia, so glad to hear you enjoyed the rice! It’s a favorite around here 🙂
Son allergic to nuts. Any suggestions for a substitute?
Chickpeas, i add can of chickpeas to the rice.
I add chickpeas and sprinkle with coriander…. my hubby’s favourite !!!???
Great idea! Thanks, Annette!
Hi Suzy-
Last time I had authentic Lebanese Vermicelli rice was in Gatwick UK awaiting a return flt to USA.
It was delicious! and it looked a lot like your recipe. So today, I will prepare for our family following your recipe.
thanks for posting this and helping out a novice cook.
thanks again.. Jeff
That’s great, Jeff! I hope you like this one!
Hi Suzy, We just loved your halibut recipe . What a great meal….and using one pan !! Thank you for the Lebanese rice recipe . I had forgotten about it. My dear Lebanese neighbor had shown me how to make it many years ago. My family loved it. Now my granddaughter orders it every time we go out to this wonderful Lebanese restaurant. I will surprise her on her next visit !!! You are an amazing cook !
thanks again, Lynn
Where is the halibut recipe? I don’t see it in the index.
Susan, here is the link to the halibut recipe: https://www.themediterraneandish.com/one-pan-mediterranean-baked-halibut-recipe-with-vegetables/
There is a search function here too where you can simply type the recipe name and the options will pop up. If you’re using a desktop, the search box is on the right hand side. If using a mobile devise, scroll down to the bottom of the homepage and you should find it there.
I used to live in Dallas and one restaurante gave me their recipe, but they used chicken broth and zafron
Hi Perla. Sure, chicken broth and saffron can be used here as well. This is just a simpler, and more economical version.
I substituted organic vegetable broth for half of the water. It can put perfectly. Thank you for the recipe!
Great! Glad to hear you liked it!
Hi! I can’t wait to try this recipe out but I was wondering if I could use basmati rice instead as it is the only one I have on hand. Thanks!
Hi Kelsey. I have not tried this recipe with Basmati rice, but I think you can still give it a try. Basmati rice does not require soaking in water, but do wash it 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.