Vermicelli Rice, also known as Lebanese Rice, is an extremely popular Middle Eastern side dish that pairs fabulously with all your favorite meals! This simple rice dish combines toasted vermicelli rice with Basmati rice, butter, and olive oil for a rich, savory dish that’s versatile and easy to make.
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What Is Vermicelli?
Vermicelli, pronounced “verm-uh-chell-ee” is a type of long, strand pasta that originates in southern Italy and is used in a wide variety of recipes across the globe. Vermicelli pasta is made from durum wheat semolina and eggs.
In Italy, vermicelli noodles are thicker than
What Is Vermicelli Rice?
Also known as Lebanese rice or ruz ma shareeyah, vermicelli rice is a type of rice pilaf that is made with Basmati rice and toasted vermicelli noodles and seasoned with salt. It’s commonly used in soups and stews and is also served as a side dish with a variety of main courses.
What’s the Difference Between Rice Noodles and Rice Vermicelli?
The primary difference between the two is what they’re made of. For instance, vermicelli noodles are made from maida flour while rice noodles are made with rice flour.
In addition, vermicelli noodles are round in shape, similar to
What Is Vermicelli Rice Made Of?
You might be surprised to learn that such a rich dish can be created with just a handful of ingredients, but it’s true! Just six ingredients are all we use.
- Rice – Uncooked long-grain rice like Basmati or Jasmine is best. Just be sure to rinse the rice grains under water until the water runs clear! This removes excess starch.
- Vermicelli Noodles – Make sure they’re uncooked.
- Water – Used to boil the ingredients.
- Salted Butter – If preferred, ghee can be used instead.
- Olive Oil – Combined with the butter to enhance the flavor and help create a crisp texture.
- Sea Salt – Adjust to taste.
How to Prepare Your New Favorite Side Dish in 30 Minutes!
Vermicelli rice is made in the same way you would cook rice with just a couple extra steps to make it even more delicious for the perfect side dish!
- Melt. Melt the butter and olive oil together in a pot over medium-high heat.
- Toast. Then, add the noodles. Let them cook stirring constantly until they’re lightly toasted and deep golden brown. Be careful not to let them burn!
- Sauté. Add the rice to the pot, and sauté, stirring continuously.
- Boil. Add the water and salt, and increase the heat to high. Once the water is boiling, reduce the heat to low, and cover the pot.
- Cook. Allow the mixture to simmer until the liquid is absorbed. Fluff the vermicelli rice with a fork, and enjoy warm!
Tips for Success
- Swap the white rice for brown rice if preferred. Just adjust the amount of water and cooking time according to the package instructions.
- Make sure to rinse off the extra starch to avoid mushy rice! Then, be sure to let the mixture simmer until the liquid has evaporated, and fluff it with a fork or rice paddle.
- Feel free to mix and match any seasonings you like best. The addition of cinnamon sticks, cardamom, bay leaves, or whole cloves makes for a great way to boost the flavor.
How to Store and Reheat
Vermicelli rice is a great addition to your
- To Store – Transfer the mixture to an airtight container, and store it in the fridge for up to one week.
- To Reheat – Add a bit of water to a small saucepan, and heat it up along with the leftover vermicelli rice to freshen it back up.
- We don’t recommend freezing this recipe because it’s likely to become a bit mushy once thawed.
Serving Suggestions
Vermicelli rice is savory yet fairly neutral in flavor making it the perfect accompaniment to a variety of dishes like stews, soups, and meats. Some of our favorite pairings include:
- Marry Me Chicken
- Middle Eastern Chicken and Potatoes
- Madras Chicken Curry
- Black-Eyed Pea Stew
- Pea and Carrot Vegetarian Stew
Common Questions about Vermicilli Rice
Vermicelli rice noodles and regular rice have similar nutritional profiles since they’re both made from rice, but vermicelli noodles often have slightly fewer calories and carbs per serving. They’re also a good source of manganese and selenium! If you’re watching your calorie intake, vermicelli can be a smart choice since its light texture feels satisfying with smaller portions.
Vermicelli rice noodles are incredibly versatile! You can use them in Vietnamese bún bowls topped with grilled meats and fresh herbs, toss them into spring rolls, add them to stir-fries, or use them as the base for cold noodle salads. They also work wonderfully in soups like Vietnamese phở or can be used as a lighter alternative in pad thai.
Dried vermicelli rice noodles can last for years in your pantry if kept in an airtight container. Once cooked, they’ll stay good in the refrigerator for 3-4 days, though they tend to stick together over time. Pro tip: if you’re storing cooked noodles, toss them with a tiny bit of oil to prevent clumping!
Absolutely! Vermicelli rice noodles make an excellent pasta alternative. They have a neutral flavor that works well with both Asian and Western-style sauces. Just keep in mind that they have a more delicate texture than wheat pasta, so hearty meat sauces might overwhelm them – they shine with lighter sauces and in broth-based dishes.
More Rice Recipes
Looking for more rice recipes that are anything but boring? Try out more of our rice-based dishes that are packed full of flavor!
- Easy Persian Rice (Tahdig)
- Persian Jeweled Rice
- Egyptian Baked Rice (Roz Maamar)
- Slow Cooker Coconut Sticky Rice
Vermicelli Rice Recipe
Ingredients
- 2 Tablespoons unsalted butter or ghee
- 2 Tablespoons olive oil
- 1 ½ cups uncooked vermicelli noodles
- 3 cups long grain rice rinsed and drained
- 4 cups water
- 2 teaspoons sea salt or to taste
Instructions
- In a pot over medium heat, melt butter with the olive oil.2 Tablespoons unsalted butter or ghee, 2 Tablespoons olive oil
- Add the vermicelli noodles, and cook, stirring constantly just until they begin to brown. Be careful not to let them burn!1 ½ cups uncooked vermicelli noodles
- Add the rice, and sauté for an additional minute, stirring continuously.3 cups long grain rice
- Add the water and salt, and increase the heat to high. Once the water starts to boil, reduce the heat to low, and cover.4 cups water, 2 teaspoons sea salt or to taste
- Cook for 20-25 minutes, or until the rice is tender.
- Fluff with a fork or rice paddle.
- Store in an airitght container in the fridge for up to 1 week.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
should I add cold water or boiled water iver the rice
Cold water is fine. You’ll bring it to a boil!
Xo,
Alia & Radwa
Do you cut or just crush up the vermicelli noodles while dry?
We typically cut them, but you don’t have to!
Xo,
Alia & Radwa
I don’t cook my rice like this often so when I do it’s like a little treat because of how delicious it is. I could literally just eat spoonfuls as is (and that’s exactly why i don’t make it much haha)
Followed this recipe and it turned out PERFECT!
We’re so glad! We’ve been guilty of eating it by the spoon, too. ๐
Xo,
Alia & Radwa