Lebanese Vermicelli Butter Rice (Printable)
Buttery, golden vermicelli-tossed rice — a beloved Middle Eastern side dish perfect with grilled meats and stews.
# What You'll Need:
→ Grains & Pasta
01 - 1 cup long-grain white rice, such as basmati or jasmine
02 - ½ cup vermicelli noodles, broken into 1-inch pieces
→ Fats
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Liquids
05 - 2 cups water or low-sodium chicken broth
→ Seasonings
06 - 1 teaspoon salt
07 - ¼ teaspoon ground white pepper, optional
# Directions:
01 - Rinse the rice under cold running water until the water runs completely clear. Drain thoroughly using a fine-mesh sieve.
02 - In a medium saucepan, melt the butter with the olive oil over medium heat until the butter is fully melted and lightly foaming.
03 - Add the broken vermicelli noodles to the saucepan and sauté, stirring constantly, until they turn a deep golden brown, about 2 to 3 minutes. Watch closely to prevent burning.
04 - Add the drained rice to the saucepan and stir gently for about 1 minute, ensuring each grain is evenly coated with the butter and oil mixture.
05 - Pour in the water or broth, add the salt and white pepper, and stir once to combine. Bring the mixture to a full boil.
06 - Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes until all liquid is absorbed and the rice is tender.
07 - Remove the saucepan from heat and let the rice stand, still covered, for 5 minutes to allow the grains to firm up and excess moisture to redistribute.
08 - Remove the lid and gently fluff the rice with a fork, separating the grains. Transfer to a serving dish and serve alongside grilled meats, kibbeh, or vegetable stews.
# Expert Tips:
01 -
- The toasted vermicelli adds a nutty, buttery depth that makes this rice good enough to eat straight from the pot with a spoon.
- It comes together in about half an hour with ingredients you probably already have, yet it tastes like something from a restaurant that takes reservations.
02 -
- If the vermicelli burns even slightly, it will taste bitter through the entire dish, so pull the pan off the heat a shade before you think it is done because it keeps cooking.
- Resist the urge to lift the lid during the simmer, because every peek lets steam escape and steam is exactly what cooks the rice evenly.
03 -
- Soak the rinsed rice in cold water for 15 minutes before cooking if you want each grain to be especially plump and tender.
- The vermicelli should look slightly darker than peanut butter when it is perfectly toasted, and it will smell like popcorn right before it is ready.