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Vermicelli Rice (Middle Eastern Rice)

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Vermicelli Rice is a classic Middle Eastern side dish made with toasted vermicelli noodles and fluffy white rice, cooked together in broth or water for a flavorful and versatile accompaniment to a variety of main dishes.

Ingredients

Scale
  • 1 cup long-grain white rice (such as basmati), rinsed
  • 1/2 cup vermicelli noodles, broken into small pieces
  • 2 tablespoons butter or olive oil
  • 1 3/4 cups water or chicken broth
  • 1/2 teaspoon salt (adjust to taste)

Instructions

  1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
  2. In a medium saucepan, heat butter or olive oil over medium heat. Add the broken vermicelli noodles and sauté, stirring constantly, until golden brown (about 3–4 minutes).
  3. Add the rinsed rice to the pan and stir for 1–2 minutes to coat the grains in the butter and toast lightly.
  4. Pour in water or broth and add salt. Stir to combine and bring to a boil.
  5. Once boiling, reduce heat to low, cover the pan, and simmer for 15–18 minutes or until the liquid is absorbed and the rice is tender.
  6. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Notes

  • Use clarified butter (ghee) for a richer flavor.
  • Chicken or vegetable broth adds more depth than water.
  • This rice pairs well with grilled meats, stews, or roasted vegetables.
  • Store leftovers in an airtight container for up to 4 days.

Nutrition

Keywords: vermicelli rice, middle eastern rice, rice pilaf, easy rice recipe, arabic rice

Find it online: https://yumcove.com/vermicelli-rice-middle-eastern-rice/