Plate served of Lebanese Rice topped with pine nuts, almonds and parsley

Lebanese Rice

This Lebanese Rice is a staple Middle Eastern (Arabic) side dish in my home that I make with only three ingredients: rice, vermicelli noodles and olive oil! 
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: Middle Eastern
Cook Time: 15 mins
Resting Time: 15 mins
Total Time: 15 mins
Servings: 8 servings
Calories: 251kcal
Author: Yumna Jawad

Ingredients

  • 2 cups long grain white rice
  • 1/2 cup vermicelli pasta
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • dash cinnamon optional
  • parsley optional, for garnish

Instructions

  • Rinse the rice with cold water until the water runs clear. Then transfer it to a bowl, and soak with water for 20 minutes. Drain well and set aside.
  • In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to to burn it. 
  • Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired. 
  • Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
  • When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork. 
  • Serve warm with fresh parsley, and toasted nuts, if desired. 

Notes

Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge.
Sourcing: You can find the vermicelli pasta at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients. 
Substitutes: For best results, follow the recipe as is. However if you can't find vermicelli pasta, you can use capellini pasta (thinner than spaghetti) and just break it into smaller pieces. I would avoid using spaghetti since the size is so much larger. 
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. The recipe assumes that each serving is 3/4 cup cooked rice (which is approximately 1/4 cup dry rice)

Nutrition

Calories: 251kcal | Carbohydrates: 48g | Protein: 3g | Fat: 3g | Sodium: 173mg | Potassium: 53mg | Calcium: 15mg | Iron: 0.5mg