Lebanese have a special relationship with rice and vermicelli, aka Riz bi Sha’arieh. It is such an integral part of our cooking and a staple in our lunch and dinner rotation!

This one-pot wonder is served alongside countless Lebanese and Middle Eastern stews. In this post, I’ll share all my tips and tricks for making perfectly fluffy rice, with separate, distinct grains rather than sticky rice—even after it cools.

It’s so simple to put together. You sauté the broken vermicelli for a couple of minutes until it turns golden brown, then add water and season with salt. Bring it 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 longer. Rinse well and drain.

Toast the vermicelli: Heat the oil or ghee in a pot over medium-high heat. Add the vermicelli and sauté, stirring frequently, until golden brown. Add the water and salt, and bring to a boil.

Cook the rice: Stir in the rice, reduce the heat to low, cover, and cook as you normally would cook rice, about 25 minutes, or until the rice is tender and the liquid has been absorbed.

To serve: Fluff the rice gently with a fork and serve immediately with your favorite stew.

What’s the Best Rice to Use for Riz bi Sha’arieh?

Traditionally, riz bil sh3airieh (Lebanese vermicelli rice) is made with a starchy, short-grain rice such as Egyptian rice. Arborio rice, which is typically used to make risotto, also works well.

However, this method can be adapted to your favorite type of rice. If you use a rice other than Egyptian or Arborio, follow the amount of liquid recommended on the package. I sometimes use Thai-grown jasmine rice, too, and it works beautifully!

Why Do I Need to Soak the Rice?

Soaking the rice helps remove some of the excess starch. This is an important step for achieving fluffy, separate grains rather than gummy or sticky rice.

Can I Use Ghee Instead of Oil?

Absolutely! Traditionally, many Lebanese grandmothers made rice and vermicelli with ghee. It adds a wonderful richness and flavor.

How Do I Store Lebanese Rice and Vermicelli?

The rice tastes best when served immediately, but leftovers can be cooled, covered, and refrigerated for up to 5 days.

To reheat, place the rice in a covered pan and warm it gently over low heat. You can add a small splash of water if needed.

Can I Add Nuts as a Garnish?

Nuts are not traditionally added to Lebanese rice and vermicelli, but there is always room for personal preference. Toasted almonds, pine nuts, or cashews can make a delicious garnish.

Serving Suggestions

Lebanese rice and vermicelli is a versatile side dish that pairs beautifully with a wide variety of Lebanese stews, including cauliflower stew and Dawood Basha.

Serve it with laban (plain yogurt), and it can practically be a meal on its own!

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Lebanese Rice and Vermicelli

4.75 from 4 votes

Servings 5

Course

Side

Cuisine

#Middle Eastern

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Lebanese

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Mediterranean

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Description

Rice and vermicelli, aka Riz bi Sha’arieh is such an integral part of our cooking and a staple of our lunch and dinner tables! This one-pot wonder is served alongside a number of Lebanese and Middle Eastern stews.

Equipment

• 1 Pot

Ingredients

 

1x2x3x

• ▢ 2 cups short- or medium-grain rice such as Egyptian or Arborio rice
• ▢ 3/4 cup vermicelli pasta available at Middle Eastern grocery stores
• ▢ 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 the vermicelli is already cut into smaller pieces.
  
• Soak the rice in water for 30 minutes or longer. Rinse and drain.
  
• Add oil to a nonstick pan over medium heat and sauté the vermicelli until golden brown. It happens faster than expected, so keep a close 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 the heat to very low, and simmer for 25 minutes. Serve with all Lebanese and Middle Eastern stews.
  

Video

Notes

Note: If using long-grain rice, 4 cups of water are needed instead of 3.

Keyword Lebanese vermicelli rice, Middle Eastern side dishes

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