Vermicelli Rice is a staple in the Assyrian diet and is served as a side with most meals. It is so much better than plain rice and tastes buttery, nutty, and simply amazing! It is one of the most popular rice dishes throughout the Middle East and is served with stews, kababs, and salads.
Sometimes called Lebanese rice, or Arabic rice, Vermicelli rice is one of my favorite Assyrian rice dishes. It is also a popular rice dish in Syria, Turkey, Egypt and throughout the Mediterranean region.
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🧐 Why This Recipe Works
- This is an easy recipe to master, as long as you resist the urge to add more water than the recipe calls for.
- Rice and vermicelli noodles are both a pantry staple, at least in a Middle Eastern pantry, so it's a great recipe to prepare when you need a quick and easy side dish.
- When you toast vermicelli noodles, it really brings out their nutty flavor. This makes the rice delicious as is, but even better when smothered with stew, or sprinkled with Sumac and topped with Kabobs.
- This dish can be served with Middle Eastern Chickpea Salad for a quick vegetarian meal.
🛒 What Goes Into This Recipe
🔖 Ingredient Notes and Substitutions
- Rice: My favorite rice for preparing this dish is Jasmine rice. However, basmati rice can also be used.
- Vermicelli Noodles: Vermicelli noodles or pasta sometimes come in coils, while at other times they come in 2"-3" sticks. Either will work.
- Water: I usually use water to make rice, however, vegetable or chicken broth are both excellent options. Just keep in mind that broth is sometimes seasoned, so you may want to use less salt.
- Oil: Feel free to use whatever oil you prefer including extra virgin olive oil, avocado oil, or vegetable oil.
How to Make This Recipe
STEP 1: Add vegetable oil and vermicelli to a medium-sized saucepan. Toast vermicelli over medium heat, until the vermicelli noodles are golden brown. Be careful not to burn them. They can go from perfect to burned in a matter of seconds.
STEP 2: Wash and drain rice then add to the same saucepan. Add Butter and mix to combine.
STEP 3: Add hot water and salt and stir to combine. Bring to a boil, then cover and cook for 20 minutes. Stir the rice half way through. Fluff the rice and serve with Lamb Shish Kabobs, stew, or chicken.
FAQs
Vermicelli rice is made with a combination of fried vermicelli noodles and jasmine or basmati rice.
Vermicelli is a noodle, so no, it's not the same as rice. In fact, the word "vermicelli" actually means "little worms" in Italian.
Vermicelli noodles come in a few different varieties, some are made with rice, while the one used in vermicelli rice are actually pasta noodles. This type of vermicelli is made with durum flour, which is commonly used to make semolina and other types of pasta.
Is vermicelli rice healthy?
Although vermicelli rice is a great source of energy to fuel your day or a great workout, it can hinder your weight loss efforts since it's carb-dense and has a high starch content. For this reason, vermicelli rice should be enjoyed in moderation.
🍚 Middle Eastern Rice: Basmati vs Jasmine Rice
Most Middle Eastern families and restaurants, for that matter, cook with basmati rice.
Basmati rice comes from India and is very fragrant. In fact, in Hindi, "basmati" means "fragrant." Basmati is thinner and longer in appearance than jasmine and is considered a long-grain white rice.
The difference in appearance between these two types of rice is more evident once they're cooked. When cooked, jasmine is stickier than basmati and smoother in texture.
Grown primarily in south-east Asia, jasmine rice, which is also a long grain rice, is also considered a fragrant rice. Try both to make this dish and see which one you prefer, but as for me and mom, jasmine wins every time!
👩🏼🍳 Pro Tips
- Some people like soaking the rice in water for 10 to 15 minutes before cooking it. This softens the rice, so I personally don't think it's necessary.
- Always fluff rice with a fork before serving.
- Sprinkle with chopped Italian parsley for a pretty presentation. Or use other green leafy vegetables or herbs as a garnish on the side.
- Sprinkle vermicelli rice with toasted pine nuts and raisins and serve with smoked chicken thighs for an extra treat!
- Leftovers can be stored in airtight containers for up to a week and heat up nicely in the microwave.
It took me many years to learn how to prepare rice that mom approved of. Part of the problem was that I always added more water than necessary. I think that's a common mistake. Mom eventually showed me what I was doing wrong. She taught me that you can always add more water if needed, but you can't do anything to redeem mushy rice.
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📖 Recipe
Assyrian Vermicelli Rice
Ingredients
- 1 tablespoon vegetable oil (or olive oil)
- ¼ cup vermicelli noodles
- 1 cup jasmine rice
- 1 tablespoon butter
- 1¼ cups hot water (or broth)
- 1 teaspoon sea salt
Instructions
- Add vegetable oil and vermicelli to a medium-sized saucepan. Toast vermicelli over medium heat, until the vermicelli noodles are golden brown. Be careful not to burn them. They can go from perfect to burned in a matter of seconds.
- Wash and drain rice then add to the same saucepan. Add Butter and mix to combine.
- AAdd hot water and salt and stir to combine. Bring to a boil, then cover and cook for 20 minutes. Stir the rice half way through. Fluff and serve with Lamb Shish Kabobs, stew, or chicken.
Notes
- Some people like soaking the rice in water for 10 to 15 minutes before cooking it. This softens the rice, so I personally don't think it's necessary.
- Always fluff rice with a fork before serving.
- Sprinkle with chopped Italian parsley for a pretty presentation. Or use other green leafy vegetables or herbs as a garnish on the side.
- Sprinkle vermicelli rice with toasted pine nuts and raisins and serve with smoked chicken thighs for an extra treat!
- Leftovers can be stored in airtight containers for up to a week and heat up nicely in the microwave.
Nadira Shaikh says
This is a great change to my boring rice. Thanks Hilda
Hilda Sterner says
You're welcome, enjoy!
Sheila Tong says
This is a great change to my boring rice. Thanks Hilda
Hilda Sterner says
Thanks, Sheila! So glad you liked it! Check out my chickpea rice and edamame dill rice too, they're also really good.
Sheila says
I will thanks