Lebanese Rice with Vermicelli

Lebanese Rice with Vermicelli

Recipe by Jade
Prep timeminutes
Cooking timeminutes


  • 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


  • 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!
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