Lebanese rice with vermicelli

Ingredients

• 4 small glassesbasmati or fragrant Thai rice
• 1 small glassvermicelli
• 50 g (or 25 g)butter (or smen, clarified butter)
• 5½ small glasseswater
• to tastesalt

Instructions

1. 1

   Soak the rice

   Rinse the rice, then soak it for 15 minutes in hot, not boiling, water with a pinch of salt.

2. 2

   Toast the vermicelli

   Melt the smen in a large, heavy-based pot. Add the vermicelli and stir constantly until it turns golden.

3. 3

   Cook the rice

   Pour in the measured water to stop the vermicelli cooking. Rinse the rice in cold water to remove any remaining starch, then add it to the pot. Season with salt, stir and bring to the boil. Lower the heat, cover and cook gently without stirring until all the liquid has been absorbed.

4. 4

   Rest and fluff

   Turn off the heat and leave the rice to rest for 10–15 minutes. Mix the rice and vermicelli, separating the grains with a fork.

5. 5

   Serve with sauce

   Serve with meat in sauce.

What is Lebanese rice with vermicelli?

Known in Lebanon as riz bi sha'riyeh, this rice dish is a familiar accompaniment to stews and other saucy meals. Rice and short strands of pasta are cooked together, giving the side a lightly toasted flavour and a contrast of textures.

This version relies on browning the vermicelli before adding the rice. That simple step brings a nutty note to the finished dish while keeping the rice mild enough to pair with richly flavoured sauces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while butter or smen contributes most of the fat; the vermicelli adds more carbohydrate. Pair a serving with meat in sauce and vegetables for a more rounded plate.

Choosing the rice and pasta

Rice: Basmati or fragrant Thai rice works here; use one type and keep the small-glass measure consistent for the rice and water.

Vermicelli: The thin pasta should be stirred in the melted fat until evenly golden. Watch it closely, as the strands can darken quickly.

Getting the grains fluffy

Rinsing and soaking: The first rinse removes loose surface starch, and the 15-minute soak helps the grains cook evenly. Rinse again in cold water after soaking, as the method directs.

Covered cooking: Once the pot comes to the boil, lower the heat and leave the rice covered without stirring. This gives the grains time to absorb the liquid without breaking up.

How to judge doneness

Liquid: The rice is ready when the cooking water has been absorbed. Keep the heat low so the bottom does not scorch while the grains finish cooking.

Texture: After resting, the rice should separate into distinct grains when loosened gently with a fork. Fluff rather than mash it.

Why the resting time matters

Resting: Leave the covered pot off the heat for 10–15 minutes before fluffing. The pause lets the rice settle after cooking and makes it easier to separate the grains.

Timing: The recipe takes about 30 minutes in total, including the 15-minute soak and the final rest. Have the accompanying dish ready so the rice can be served warm.

What to serve alongside

Saucy mains: Serve the rice with meat in sauce, as suggested in the recipe. It is well suited to catching the sauce without competing with its flavour.

At the table: A stew or another saucy dish makes a natural partner. Spoon the rice alongside it so each serving can be combined to taste.

Recipe notes & tips

• Use the same small glass to measure the rice and water so their proportions stay consistent.
• Stir the vermicelli continuously while toasting so it colours evenly.
• After adding the rice, keep the pot covered and avoid stirring during cooking.
• Let the rice rest for the full 10–15 minutes before fluffing.
• Use a fork to separate the grains gently when mixing in the vermicelli.

Variations

• Use smen: Choose 25 g of clarified butter instead of 50 g of butter.
• Choose basmati: Use basmati rice for its fragrant, separate grains.
• Choose Thai rice: Use fragrant Thai rice as the other suggested option.
• Adjust the salt: Season the rice and cooking water to taste.
• Serve with stew: Pair it with a saucy stew so the rice can take up the sauce.

Common mistakes to avoid

• Dark vermicelli: Stir constantly and stop when the strands are golden, before they become too dark.
• Starchy rice: Rinse the soaked rice in cold water before adding it to the pot.
• Broken grains: Do not stir the rice while it cooks covered over low heat.
• Scorched bottom: Lower the heat after the pot boils and allow the liquid to absorb gently.
• Clumped rice: Rest it for 10–15 minutes, then loosen the grains with a fork.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions