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
We love Lebanese food. I plan to try the codfish tomorrow. Moreno
Hope you enjoy it, Moreno!
Is Lebanese ride a good food for diabetics?
How long can you store or freeze lebanese rice after cooking?
Hi, Detta. You can store leftovers in an airtight container for about a week in the refrigerator.
Great simple rice recipe! I had recently bought extra long grain basmati and Mediterranean brand vermicelli on Amazon. And, your Lebanese rice puts regular rice dishes to shame! The texture and taste is excellent. Thanks
Awww! Thank you, Stace!
I love this recipe so much and have made it many times. Anyone problem I’d that I can’t find ver.ichelli ANYWHERE .I always have to use the thinnest spaghetti I can find and break it up. But this is messy and annoying. Can you please tell me where zi might find it?..thank you so much
Hi, Sandee. We are able to always find it at our neighborhood grocery store, and it seems to be available online, as well.
vermicelli is thin spaghetti
If you post my comment please fix the end, it should read Thank you for sharing your recipe. 😊
I’ve made this recipe a few times and my family really like it. This time I used chicken stock only because I had it opened. Wow! Great flavour, and I threw in some peas I had in the fridge. This recipe is definitely a keeper for me. That I you for sharing your recipes. I wish I could post a picture, it looks so nice. 🙃
Hi, Debbie! Thanks so much for taking the time to review! I’m sorry we don’t have an option to share recipe pics here, but love to see them over on our Instagram and Facebook social media accounts.
Reminds me of youth. I was adopted when I was 3 days old had a Lebanese father (first generation American) my mother American from Irish descent
All those wonderful recipes on gone with my father’s passing
Perfect techinque. Truly delicious. It does make a LOT.
Not sure if I’m missing something here but it just tastes of rice and pasta. Quite disappointed having followed the recipe exactly. It also makes LOADS. Portion size is somewhat American.
Hi Suzy,
I might be splitting hairs here, but just wanted to know which type of vermicelli pasta (rice or wheat flour) the recipe calls for. Does it even matter? If I had to guess I’d say wheat because that’s what it looks like in the photos and video. But still, thought I’d ask. Thanks.
Al
Hi, Alfred! Suzy used wheat vermicelli here. Enjoy!
Can you USE rice vermicelli for those that are GF? Or use GF thin pasta like angel hair?
Hi, Amanda. 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 I recommend going that route. Hope you enjoy the recipe!!
Can fettuccine pasta be used in pla e of the vermicelli?
Hi Suzy, can I use Angel hair pasta instead of the vermicelli noodles? As I have some leftover from another recipe, that needs using up?
Hi, Kim. Sure! Just break them up into vermicelli-sized pieces. We have tried this with gluten-free thin spaghetti, and it works well :).
Hi! You don’t say if the rice needs to be rinsed after soaking?..
Hi, Zara. You want to give the rice a good rinse before soaking here. Enjoy!
This is a winner, Suzy! So simple but so delicious! My hubby has requested this often! Thanks for sharing!
Awesome! Thanks, Mickie!
I want to use chicken broth instead of water. That should be ok, right? I feel like it would be much more flavorful with the broth instead of water
That will work! Enjoy!
I enjoyed making this dish, it turned out delicious & my whole family loved it!
Thanks, Holly!
How many hours ahead of time can I make this?
Hi, Cindy. You can make this rice up to a day or two ahead of time 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.