Lebanese have a special relationship with rice and vermicelli aka Riz bil sh3airieh; it is such an integral part of our cooking and a staple lunch and dinner cycle! A -pot wonder that is served with number of Lebanese and Middle Eastern stews. In this post I will teach you all the tips to keep your rice fluffy, separate rather than sticky when cooled.
It is so simple to put together, you sauté the broken vermicelli for a couple minutes until the pasta browns, then add water, season with salt, bring to a boil add the drained rice and cook over low heat. Pretty simple.
Ingredients needed to make Lebanese rice and vermicelli:
- Rice
- Vermicelli
- water
- salt
- sunflower oil or ghee
How to make Lebanese rice and vermicelli?
- Soak the rice in water for 30 minutes or more. Rinse and drain.
- Toast the vermicelli: Heat the oil or ghee a pot over medium-high heat, add the vermicelli and sauté, stirring frequently, until browned. Add the water, salt and bring to a boil,
- Simmer the rice: Stir in the rice, reduce the heat to low, cover and cook as you would normally cook rice, about 25 minutes or until the rice is done.
- To serve: Fluff with a fork and serve immediately with your favorite stew.
Whats the best rice to make Riz bil shairieh?
Classically, riz bil sh3airieh/ vermicelli rice recipe uses a starchy, short-grained rice like Egyption or Arborio rice, a type typically used in risotto, but the method works with your favorite rice; . If you use a rice other than Egyption or Arborio rice use the amount of liquid suggested on the package. I sometimes use Thailand-grown jasmine rice with great results too!
Why do I need to soak the rice?
You need to soak the rice to reduce some of its starch, this is an important step to keep the grains fluffy and separate rather than gummy and sticky.
Can I use ghee instead of oil?
Absolutely, yes. Our grannies used to make rice and vermicelli with ghee, and honestly, it tastes amazing!
How to store Lebanese rice and vermicelli?
The rice tastes best when served right away, but leftovers can be cooled, covered and refrigerated for up to 5 days. Reheat, covered, in a pan over low heat.
Can I add nuts to rice and vermicelli, as a matter of garnish?
Nuts are not a traditional ingredient here, but there is always room for personal preference.
Serving suggestions:
Lebanese rice and vermicelli is a versatile side dish that pairs with a wide variety of Lebanese stews, including my cauliflower stew and Dawood Basha.
Serve it with laban, plain yogurt and it can practically be a meal!
Lebanese Rice and Vermicelli
Description
Equipment
- 1 Pot
Ingredients
- 2 cups short or medium grain rice Egyption or Arborio rice
- 3/4 cup vermicelli pasta found at Middle Eastern store
- 3 cups water
- 2 teaspoons salt
- 1/3 cup canola or sunflower oil
Instructions
- Break the vermicelli into 1 inch/ 2.5 cm pieces or use a brand where vermicelli is already cut into smaller pireces
- Soak the rice in water for 30 minutes or more. Rinse and drain.
- Add oil to a nonstick pan over medium heat and sauté the vermicelli to a golden color (it happens faster than expected, so keep an eye on the vermicelli and stir constantly.
- Add the water and salt, once the mixture starts boiling, add the drained rice.
- Cover the pan, reduce heat to very low and simmer for 25 minutes. Serve it with all Lebanese and Middle Eastern stews.
Notes
Note: If using long grain rice, 4 cups of water are needed instead of 3.
