Fuss-free rice with vermicelli, also known as Lebanese rice, Arabic rice, or Middle Eastern rice. Simple and easy, no rinsing to remove excess starch, no soaking, so no more waiting for the 20-minute soaking time. A classic staple in the Middle East that goes very well with any stew especially with bamya (okra stew).
Lebanese rice or in Arabic "ruz bil shareeyah", is rice pilaf made with vermicelli pasta. This rice can be made with almost any type of rice you have, just adjust the water level and cooking time. I will show you how to make perfect fluffy Lebanese rice with step by step guide and a video.
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❤️ Why You'll Love It
- This white rice is the most popular and perfect side dish in Middle Eastern cuisine.
- This is the easiest Lebanese rice recipe you will ever find. There is no need to rinse the rice under running cold water or drain large bowls of rice.
This simple rice pilaf is a staple in the Arab world but known more to be a recipe from the Lebanese cuisine.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Rice: Basmati and short grain rice are the most common types used. Keep reading for what types not to use.
- Vermicelli pasta: broken into little pieces, you can find it in the pasta aisle in most grocery stores.
- Fat: to brown the vermicelli and cook the rice. I've always seen my mom using ghee for this type of rice. To make it vegan, use just olive oil. You can also use butter, I've used a mixture of olive oil and ghee.
- Seasonings: I only use salt.
- Water: you can also use chicken broth or vegetable stock for more flavor.
- Optional fresh parsley for garnishing.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a deep pot over medium high heat, melt ghee/butter with olive oil, or heat olive oil if not using any butter or ghee. Add vermicelli noodles.
- Keep stirring the vermicelli until it gets a deep golden brown color as shown above.
- Add rice, no rinsing or soaking required, keep stirring for a couple of minutes until rice is well coated with fat. Stir in salt.
- Add water, just tap water and bring to a boil.
- When the water is fully boiling, this will take about 5 minutes, you will notice that the water level has reduced. Lower the heat, cover with a tight-fitting lid and cook for 13-15 minutes.
- Take off heat and let it stand for 10 minutes to steam, uncover and fluff using a spatula not a fork.
No rinsing, no soaking
I know I am going to break a habit here but hear me out. Like many of you, my mom has told me to always rinse my rice. Almost all Lebanese rice recipes insist on rinsing the rice until the water runs out clear and then soaking it for 15 to 20 minutes until you can hold a grain between your fingertips and break it.
For me I might wait for 20 minutes to let a dough rise but to cook rice! Especially this rice which I cook almost a couple of times a week, I do not have such time. Plus if you keep washing rice for 3 or 4 times water will never be clear.
Back in the old days, washing rice was a must because we bought rice that needed picking and rinsing to make sure it is clean. With modern days mills, there is no need for that. So if you are buying these rice varieties in plastic bags from the stores, there is no need to rinse it believe me. Rinse only if you buy it loose from those big sacs found at spice and grains vendors.
Washing rice has little effect on fluffiness, retail rice is clean enough. Soaking rice for this recipe is unnecessary as well, we will add the right rice to water ratio and let it do its thing.
Yet, if you must rinse and soak
I know it is a hard habit to break, so if you cannot resist rinsing, reduce water by 2 tablespoons per cup of rice. If you soaked your rice for 1 hour, reduce water by 3 Tablespoons/ one cup of rice.
What types of rice can I use to make Lebanese rice?
- Basmati rice, used here.
- Long-grain rice, medium and short grain rice.
- Jasmine rice, reduce water by ¼ cup for teach cup of rice.
- Brown rice, increase water by ½ cup for each cup of rice.
Do not use: sushi rice, wild rice, black rice or any specialty rice.
👍 Amira's Tips
- Use a pot with a heavy-fitting lid.
- Add salt to the rice before pouring in water. This helps the rice absorb salt evenly. Do not add salt after the rice is cooked, rice will be salty.
- You will need to stir the rice for a couple of minutes until you make sure rice is completely coated with fat. This helps with fluffiness.
- Use a rubber spatula to fluff the rice not a fork. This is a trick I have recently read.
- This rice freezes beautifully for about a month, check out the storage section below for more about that.
🍽️ Serve With
- This rice is the perfect side for many Arabic dishes like this bamia stew, beef stew, and it is molokhia BFF.
- Make it with olive oil and serve with this lentil stew or these peas for a delicious vegan meal.
🧺 Storage
Refrigerate - Place leftover Lebanese rice pilaf in an airtight container and refrigerate for 2-3 days. Be very cautious; although it is common to keep rice refrigerated for days, an odorless invisible to the naked eye harmful bacteria can grow.
Freeze- This is your best option for keeping rice longer. If you're really into rice, cook a large pot of rice and portion into containers. Did you know that there are some Japanese and Korean Tupperware made specifically for freezing and reheating rice? I will link that below.
Reheat - Reheat rice with a splash of water stovetop or in the microwave.
📣 Related Recipes
- Middle Eastern chicken and rice recipe is a one pot meal that has everything you need.
- Try this yellow rice and you will not make it another way.
- Chicken shawarma rice is one of our favorite easy weeknight meals.
- This Rice Cooker Mexican Rice recipe delivers fluffy, flavorful perfection with minimal effort. Tender rice with vibrant color and a restaurant quality ready in less than 30-minutes.
- Here is another recipe from Lebanon, Hashweh rice with ground beef.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Lebanese Rice
Ingredients
- 2 cups (390g) basmati rice., not rinsed. Note1
- 1 cup (100g) vermicelli pasta.
- 2 Tablespoons ghee. Note2
- 1 Tablespoon olive oil.
- ¾ teaspoon salt or to your personal preference.
- 3 ¼ cup tap water. Note3
Instructions
- In a medium pot over medium heat, add ghee and olive oil. Wait for ghee to melt.
- Add vermicelli pasta and keep stirring until it turns golden brown.
- Add rice and keep stirring until all rice granules well coated with fat.
- Add salt and mix then pour water over. Note4
- Bring the mixture to a full boil.
- Reduce heat to low, cover and let it cook for 13-15 minutes.
- Remove from heat and let it steam for 5-10 minutes.
- Remove cover, fluff with a spatula and do not use a fork. Note5
- Serve as a side with your favorite main dish.
Video
Notes
- Many recipes call for washing your rice until water runs clear, well I do not. If you wash your rice reduce water by ¼ cup.
- I love using ghee for this is my thing, you can use butter or extra virgin olive oil.
- Some people use chicken stock for their rice instead of water as it gives more flavor. For me, I am used to rice this way with only water.
- Add salt to the rice before pouring in water. This helps the rice absorb salt evenly. Do not add salt after the rice is cooked, rice will be salty.
- Use a rubber spatula to fluff the rice not a fork. This is a trick I have read recently.
- Garnish with chopped parsley , toasted pine nuts or leave plain as is.
- Storage:
- This rice freezes beautifully for about a month. When ready to use take it out, cover, and microwave for 2 minutes. You can also thaw it, then mix it with a little water in a pot and reheat on stove top. Leftovers can be kept in the fridge for up to a week in a clean container. Reheat the same way with a little water on the stovetop or for 1 minute in the microwave.
- Please check the nutrition disclaimer policy.
Nutrition
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Amy J
This is now my go to recipe for rice. I love the way you cook and the shortcuts you take whenever possible. Thanks
Luke Holmes
Genuinely this was a life changing recipe, i can cook Lebanese rice perfectly every time now!!!
Lisa
I’ve made this recipe several times now and it’s delicious! I like using jasmine rice for a little bit more of a chew. We made it once without the optional salt and definitely prefer it with salt as it provides and nice rounded flavor profile.
Mrs Rahall
Hi Amira. First, THANK YOU.....for busting the myth about all the tedious rinsing.....total game changer!....Shew! My husband is Lebanese (I am not) but my sweet late Mother in Law brought me my first Lebanese cookbook (a very old school one) 10 days after our wedding. She didn't have to explain that learning some key recipes weren't optional. lol! Ive made this rice many times, and plan to try and make ahead & freeze as many dishes as I can for our holiday party this year, so I'm thrilled this rice can be frozen, but quick question....does the vermicelli loose any of it's crispiness when reheated? (that's everybody's favorite part!). Because if it does, I'd probably opt to go ahead and make it the day of. Thanks again!
Amira
Mrs Rahall, first sorry for the late reply. Second I do not get it the vermicelli usually is soft and not crunchy as they get cooked with the rice and water. Do you probably cook the rice first then fry vermicelli and add it on top?
Mrs Rahall
You know, when I asked that I hadn't made it in quite a while, and in my mind anyway....lol, they were crispy. But I made it a few weeks ago and your right, they are not crispy....I must have been thinking of a different rice dish.....something about the bottom of the pot turning out crispy.....??? Thanks for clearing that up, it was delish!
Paul:-)
Hello Mrs. Rahall,
The dish that you may have had in mind was possibly the Persian rice dish that is prized for its crusty layer on the bottom of the pan which is called Tahdig. Literally “bottom of the pan”.
I hope that helps.
Paul:-)
Paul:-)
Hello Mrs. Rahall,
The dish that you may have had in mind was possibly the Persian rice dish that is prized for its crusty layer on the bottom of the pan which is called Tahdig. Literally “bottom of the pan”.
I hope that helps.
Paul:-)
This is not a duplicate post
Jessica Atef
Perfect recipe, simply perfect and easy that I am really impressed. I have been struggling to make Lebanese rice for my husband for the longest and now I can’t thank you enough.
Monique
Hi. How much water is needed? I usually go 2x the amount of rice. 1cup rice = 2cups water
Can I use the same criteria for this recipe?
Thank you
Amira
Please check the recipe card and the notes for the water amount as it depends on whether you rinsed your rice or not. Thanks
T
I don't see the water amount either. I read it 3 times!
Amira
T, it is in the blue recipe card at the bottom of the post.Thanks
Howard
I learned how to make vermicelli rice from my Palestinian father in law about 30 years ago. I didn't used to rinse the rice until I discovered it removes most of the naturally occurring arsenic (especially important if there are children eating). I rinse and soak the rice for 10 to 20 minutes and then let it drain in a strainer for about a half hour so there's no need to cut any water. I sauteed the rice with the vermicelli until the pasta is brown and the rice turns opaque white. Sometimes I add some frozen peas when I add the water
Amira
Howard, thank you so much for sharing your information with us here. I used to think the same way for the longest too but after doing some research and listening to some reputable dietitians and doctors I found out that it is almost impossible to remove lectins from rice. To remove some you first need to soak rice for a minimum of 3 hours ( some doctors go for 6-24 hours) and changing the water every now and then. After that you will need to cook the rice as we cook pasta i.e in a lot of water and discard that water. The other way is, after soaking the rice for that long, pressure cook it for 20 minutes which I believe will turn the rice into a mush! Many recommend using white rice over brown as this problem is in the husk. For myself I used to eat rice daily since I knew how to eat but now I am consuming it moderately. Please do whatever you feel comfortable with and whatever suits your health and style of living. You might want to check this video and this article. Thanks
Jackie
Absolutely love this recipe, turns out perfect every time. We enjoy it with Lebanese chicken wings and a side salad.
Jackie
Melbourne, Australia
Amira
Ooh, Lebanese wings! would love to know how you make it. Thanks Jackie for the comment, so happy you liked it.
Susan
Before making this I followed your instructions to make ghee and then used it to make your Lebanese Rice. Came out perfectly with a nice rich nutty flavor. I love it. Thank you Amira!
Amira
Thank you so much Susan for your feedback, I am happy you liked it.
Anna Likousis
Amazing
Sandra
Does the vermicelli Have to be boiled before cooking it in the ghee?
Amira
No use it dry as is, it will cook with the rice,
Tala
The best and easiest indeed. Like others I was doubtful but decided to try it and see. I am never going back to the old method.
Amira
Thanks Tala, happy you liked it.
Siobhan
I agree with not soaking the rice but rinsing rice is not about cleaning it. We rinse rice to wash off the starch because if not it makes the rice sticky. Thats why you're supposed to wash it until the water is no longer cloudy, thats the starch washing away. I agree though its not realistic to expect to rinse until the water runs clear, thats way too much washing. I just put the rice in a sieve and run water through the rice for a couple of minutes, or to waste less water I just rinse it twice with clean water. But I'd never advise skipping this step.
Also I love to use a maggi chicken stock in the cooking water, I love the flavour it gives the rice xx
Amira
Siobhan, I always thought the same way too, but to my surprise not rinsing my rice did not turn my rice sticky at all 🙂 . Bu anyways do whatever you feel comfortable with thanks for the maggi tip will definitely be trying that.
Lynne Field
Hi Amira I was sceptical. I have tried to make this rice dish before with no success. Too much water, not enough. However I tried your recipe and success! I used gluten free vermicelli and garlic butter and olive oil. Apart from that I followed your directions. I will definitely make again.
Lynne
Amira
Lynne, thank you so much for your feedback. I am really happy that this recipe worked for you.
Nicole
This was great. I'm so glad I followed your suggestions and didn't rinse nor soak the rice. That saved me lots of time. I used chicken stock instead of water and the flavor was amazing. I made this as a side dish to some lemon and garlic baked cod and a greek salad. My husband went back for seconds, but only of your rice lol. This is a keeper and will be in rotation in our home. Thank you Amira.
Amira
Nicole, thank you so much for your feedback. So happy that you and your husband liked it.
Abeery
This is a great recipe that came out perfect. I love how you make cooking easy.
Amira
Thanks Abeery, I am so happy you liked it.