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Home » Middle Eastern

Lebanese rice

Published: Jul 31, 2020 · Modified: Mar 21, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Simple and easy no fuss recipe for rice with vermicelli AKA Lebanese vermicelli rice. No rinsing, no soaking recipe for a quick, easy and fluffy rice each time.
Total time 20 minutes
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Fuss free rice with vermicelli also known as Lebanese rice, Arabic rice, or Middle Eastern rice. Simple and easy, no rinsing, no soaking, so no more waiting for the 20 minutes 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.

Lebanese rice in a grey bowl garnished with parsley

To make Lebanese rice you will need:

Middle Eastern rice with vermicelli ingredients
  • 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 stock for more flavor.

How to make Lebanese rice

Steps for making Lebanese rice with vermicelli
  1. In a deep enough pot, melt ghee or butter in olive oil or heat olive oil if not using any butter or ghee. Add vermicelli noodles.
  2. Keep stirring the vermicelli until it gets dark brown as shown above.
  3. Add rice, no rinsing or soaking required, keep stirring for a couple of minutes until rice is well coated with fat. Stir in salt.
  4. Add water, just tap water and bring to a boil.
  5. 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.
  6. 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. I, like many of you, have been told by my mom to always rinse my rice. Almost all Lebanese rice recipes insist on rinsing the rice until water runs almost clear and then soaking it for 15 to 20 minutes until you hold a grain between your fingertips and be able to 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 amount of water and let the rice do its thing.

A pot of Lebanese rice with another bowl of rice on a wooden table

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 I can use to make Lebanese rice?

  • Basmati rice, used here.
  • Long, 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 cups of rice.

Do not use for: sushi rice, wild rice, black rice or any specialty rice.

Tips for making the perfect rice every time.

  • 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. 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 stovetop. 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.
A hand holding a serving spoon of Lebanese rice over and pot of rice placed on a wooden table.

How to serve:

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 completer vegan meal.

📣 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.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Lebanese rice in a grey bowl garnished with parsley

Lebanese rice recipe

Simple and easy no fuss recipe for rice with vermicelli AKA Lebanese vermicelli rice. No rinsing, no soaking recipe for a quick, easy and fluffy rice each time.
4.87 from 30 votes
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Course: Side Dish
Cuisine: Egyptian, Lebanese, Middle East
Diet: Halal
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 201kcal
Author: Amira

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

Calories: 201kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 293mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Calcium: 11mg | Iron: 0.5mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Howard

    December 04, 2022 at 1:08 am

    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

    Reply
    • Amira

      December 13, 2022 at 2:39 pm

      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

      Reply
  2. Jackie

    January 28, 2022 at 10:37 pm

    5 stars
    Absolutely love this recipe, turns out perfect every time. We enjoy it with Lebanese chicken wings and a side salad.
    Jackie
    Melbourne, Australia

    Reply
    • Amira

      January 31, 2022 at 2:49 pm

      Ooh, Lebanese wings! would love to know how you make it. Thanks Jackie for the comment, so happy you liked it.

      Reply
  3. Susan

    October 31, 2021 at 1:22 pm

    5 stars
    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!

    Reply
    • Amira

      November 04, 2021 at 9:30 am

      Thank you so much Susan for your feedback, I am happy you liked it.

      Reply
  4. Anna Likousis

    April 18, 2021 at 7:17 pm

    5 stars
    Amazing

    Reply
  5. Sandra

    March 15, 2021 at 10:52 am

    Does the vermicelli Have to be boiled before cooking it in the ghee?

    Reply
    • Amira

      March 19, 2021 at 6:04 pm

      No use it dry as is, it will cook with the rice,

      Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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