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 made this rice tonight; I knew rice was starchy but goodness, I kept rinsing. The rice turned out really good although it was still just a bit sticky. I’ll continue to make it; maybe try a different brand of rice instead of the generic store brand.
All in all, it was pretty good.
This is DELISH!
Not finding Vermicelli at any of my local stores, I used Capellini (broken into 1″ or 1 1/2″ bits), and it worked great.
Thanks for sharing, Anneal!
This looks delicious. Can I use brown long grain rice?
Hi, Jen. While traditionally, this recipe uses white rice, you can certainly try brown rice, if that’s your preference. I would still start by soaking the rice in water. Soak until a grain of rice is tender enough to break (it may take a bit longer than it would with white rice). Follow the recipe here with respect to browning the vermicelli, but I would say, check the brown rice bag for further instructions on cooking. Remember that brown rice will require more water and longer time to cook.
I am a fan of “use what you have” cooking to avoid food waste and buying special ingredients. I made this with long grain brown rice and crumbled rice ramen in place of the vermicelli. Used less salt than in the video. We loved it. Thanks for the plant-based recipe, Jen and team!
“Use what you have”… yay! I like the way you work, Leola! Thanks for sharing your adaptations.
I’ve made this recipe more times than I can count. My family has a Latin background so rice is a big part of many of our meals. Seriously, every time I make this the family and/or guests love it. 10 stars. TBH I’ve occasionally modified the recipe to accommodate the main dish, but this is such an and great recipe “as is” for people who try it for the first time. LOVE!!
When doubling this recipe how much water should be used and is the cooking time need to be adjusted?
Hi, Taryne. This is a recipe you can easily double by doubling the ingredients (including the water)… just be sure you a pot large enough. The cooking time might increase slightly. I would check the progress after 10-15 minutes and adjust from there.
hi, just about to make your lebanese rice and pasta, there is only my husband and myself to. eat it, but i would like to make the full amount and then freeze the rest. Is that ok and if so what is the best way to reheat it. love your dishes, working myself through them all
Hi, Angela. Yes, you can freeze the leftovers. 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.
I plan to use orzo instead of the vermicelli pasta – could you suggest the quantities of orzo and water, please?
Hi, Carol! I’m sure it will work fine, but I haven’t tried this one with orzo myself, so I can’t really advise on specifics. It really should not differ too much from using the vermicelli though.
My mother and aunts always used orzo (aka rosa marina) in their Lebanese rice and hashweh. Everything was the same as using vermicelli and it has always seemed a lot easier. My sister and I still make it like that to this day.
Hi, Dan! Thank you for sharing that story with us. It sounds like a great idea. We will have to try it. If you like Orzo you might want to give this creamy tomato orzo recipe a try.
Hi Carol, I make this fantastic recipe with orzo all the time…sometimes even with whole wheat orzo when I can get to the Greek grocery story. You don’t need to change any of the proportions; just use orzo where the recipe calls for vermicelli.
Enjoy!
Ellen
Thank you for sharing, Ellen!
what can be used instead of vermicelli noodles to make it gluten free
Hi, Val! If you a super tiny gluten free pasta that is similar, it should work here.
I did try it in the instant pot and it came out beautifully!! So yummy. I did 1 cup basmati 1/2 cup vermicelli and roasted in sautée mode then added 1.5 cups water and 3 minutes in high pressure with natural release.
Awesome! Thanks for sharing that info, Div!
Have you made this in an instant pot before? Any idea what setting and time would work?
Hello! I have not, but another reader has and was successful just using the “Rice” Setting of her Instant Pot. Hope that helps!
Hi Suzy,
Just wanted to know if I could make this with only 1 cup of rice and how much water please ?
Thank you 🙂
Hi, Natalie. Yes, that should work. You just want to simply cover the rice by about 1 inch of liquid for cooking. That is the best way judge the amount of water needed for this recipe. Enjoy!
Mine was very sticky, but I’m sure I misstepped. I will definitely try again. I love all of your recipes and this is the first I’ve had trouble. Its rice, rice is hard LOL. The flavor was very good and the pine nuts divine!!
I made this rice with mediterranean lemon chicken. The rice came out perfect! I believe the key is soaking in water for 20 minutes. Everything was very delicious! Oh, yea, the pine nuts are a must, imo!
Thanks for sharing, Cathy!!
I have not made this rice recipe yet but it sounds delicious! Can I use brown rice instead of white?
Hi, Kathy! Traditionally, this recipe uses white rice. But you can certainly try brown rice, if that’s your preference. I would still start by soaking the rice in water, it will take longer to soak until a grain of rice is tender enough to break. Follow the recipe here with respect to browning the vermicelli, but I would say, check the brown rice bag for further instructions on cooking. Remember that brown rice will require more water and longer time to cook.
Love ths dish. In fact it’s my favorite rice. I had to sub thin spaghetti for the vermicilli since I couldn’t find it. In fact, this pandemic is leaving lots of shelves empty of things like couscous or certain spices that used to be abundant before 2020. Fortunately, I’m learning that there are substitues, but I’m not sure they taste exactly the same.
Yes… we’ve certainly had to get creative the last several months! Good choice to sub the thin spaghetti.
I came across your site when looking for the Lebanese rice and i love this site and the rice is amazing do you have the recipe for lamb and green beans dish ( fasoulieh) think that is the right name xxxx thank you
Hi, Hayley! I’m so glad you enjoyed the Lebanese Rice. I don’t have a recipe for Fasoulieh at the moment. Maybe something I should look into :).
Hi Hayley,
You’re possibly thinking of Loubieh (green bean dish). Fasoulieh is white beans. I prefer Fasoulieh though so look them up, both winners!
Cheers,
Dan