published Apr 26, 2021, updated Feb 07, 2024 Rice is a staple ingredient throughout the world thanks to its affordability and versatility. Throughout the Middle East, you can find rice in everything from side dishes like tachin (Persian saffron rice) and oven baked rice pilaf to heartier entrees like kabsa (Arabic chicken and rice). This Lebanese vermicelli rice recipe combines nutty basmati with toasted pasta pieces for a warm, comforting dish that complements just about any meal. It cooks quickly on the stove and freezes beautifully, too, making it a fantastic option for make-ahead meals. Enjoy vermicelli rice as a side dish to other Lebanese favorites such as kafta and arayes (meat-stuffed pitas). Or, transform it into an entree by mixing in spiced ground beef and lamb — otherwise known as Hashweh.
Recommended Tools
Deep Pan or Skillet – While rice is often cooked in a saucepan, we want more surface area when making vermicelli rice. Fine Mesh Strainer – Rinsing rice is an absolute must! Not only does it sift out any dirt or debris, but it helps remove excess starch that would ruin this rice pilaf recipe. We’re aiming for soft, fluffy grains and not a clumpy, sticky texture. Small Sauté Pan – It just needs to be big enough to toast the pine nuts in an even layer.
Storing and Reheating
Allow Lebanese vermicelli rice to cool, then transfer to an airtight container. Leftovers will keep for 3 to 4 days in the refrigerator or up to 4 months in the freezer. Reheat vermicelli rice in the microwave, covered with a damp paper towel, for 1-2 minutes. You can also spread the grains on a sheet pan and sprinkle with a little water, then bake at 350 degrees F until warmed through. Love this recipe? Share it with the world on Pinterest.
