This Arabic Rice with Vermicelli is a Lebanese-style dish made with long-grain white rice and enriched with golden, buttery vermicelli noodles that are sautéed until perfectly toasted. Essentially, it is a pilaf, similar to my delicious Bulgur Pilaf, which I also eat gladly on its own. Ready in 30 minutes with five simple ingredients.
There's something about Arabic rice that I crave over and over.
It's not just the buttery, perfectly cooked grains or the toasted vermicelli. I crave this dish when I'm missing simplicity, when I want something cozy and easy but not heavy.
Rice with vermicelli is one of those side dishes that quietly steal the show just like popular Lemon Basil Rice.
It's humble, yet elegant. Light enough to hang with any main, but so flavorful it doesn't need one. Honestly, I eat it straight from the pot and call it dinner-no shame in my rice game.
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Ingredients
Just 5 ingredients give you flavorful rice that pairs perfectly with a wide range of delicious dishes. Refer to the printable recipe card for exact quantities.
- Basmati Rice - Any long-grain rice is fine.
- Vegan Butter - Nowadays, vegan butter is so good that no one will even notice the swap. Pick your fave, make the switch, and never look back-it's easy, tasty, and priced similarly to the traditional. No butter? No problem. Olive oil's got your back.
- Vermicelli - Vermicelli might start its life as long, elegant strands of pasta, but in many parts of the world (especially Latin America and the Middle East), it gets the chop, literally. You'll often find it already broken into short pieces and labeled as fideos in the Hispanic aisle and vermicelli in Arabic markets. But don't worry if all you've got is the long kind, break it up by hand.
Variations
- Incorporate spices like cinnamon, cardamom, or cloves for added warmth.
- Stir in fresh herbs like parsley or cilantro before serving for a fresh flavor.
How To Make Arabic Rice With Vermicelli
Here is the process in pictures. For more detailed instructions and recipe notes, see the printable recipe card.
Step 1: Sauté the vermicelli pieces in butter in a saucepan until golden brown.
Step 2: Add rice to the vermicelli and butter mixture, coating it with butter.
Step 3: Pour in water or broth, add salt and any optional spices you might want, and stir. Bring to a boil, then simmer on low with a lid for 18-20 minutes.
Step 4: Let the rice rest covered for 5 minutes, then fluff with a fork.
Top Tips
- When sauteeing the vermicelli, watch it closely so it doesn't burn. It seems to go from white to golden brown in the blink of an eye.
- The rice is best served fresh. While you can still eat it, the fluffy, light texture is lost after a day.
- Refer to the rice packaging for instructions on rinsing. Typically, they instruct you to rinse the rice until the water is clear.
Serving Suggestions
I eat this on its own but I love pairing this rice with simple roasted vegetables, such as eggplant, tomatoes, and peppers, then topping it all with a dollop of Low-Carb Lupini Bean Hummus. Here are a few other ways to enjoy this dish.
- Pair it with bell peppers or stuff the peppers with rice and mushrooms for a hearty meal.
- Serve it as a hearty base underneath a rich, spiced lentil, Chickpea Coconut Curry Soup, or Vegan Lebanese-inspired Fasolia.
- Complement the rice with falafel and a drizzle of Lemon Herb Tahini Sauce.
- Serve it with Sheet Pan Oven Roasted Vegetables.
- Include it in a Mezze spread with hummus, baba ganoush, tabbouleh, and pita bread.
Arabic Rice FAQS
Basmati is preferred for its fluffy texture, but you can use other long-grain rice types or parboiled rice. Adjust cooking times accordingly.
Yes, use gluten-free pasta instead of vermicelli. Try to get the thinnest you can find and then break it into pieces.
More International Vegan Recipes
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Arabic Rice with Vermicelli
Ingredients
- 1 cup basmati rice rinsed and drained - sub with any long grain rice
- ½ cup vermicelli
- 2-3 tablespoons vegan butter substitute with olive oil
- ½ teaspoon salt
- 2 cups vegetable broth or water
- toasted almonds or pinenuts for topping the rice
- cilantro (or parsley) and a squeeze of lemon juice for garnish
- optional - pinch of cinnamon or allspice for added flavor
Instructions
- Prep the Rice: Rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy.
- Brown the Vermicelli: In a medium saucepan, melt the butter over medium heat. Add the broken vermicelli noodles and sauté them, stirring frequently, until they turn golden brown. Be careful not to burn them.
- Cook the Rice: Add the rinsed rice to the saucepan with the vermicelli. Stir it around to coat the rice grains with the butter.
- Add Water and Season: Pour in the water or vegetable broth. Add the salt and optional cinnamon or allspice. Stir everything together.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid.
- Let it Cook: Let the rice simmer for about 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Rest and Fluff: Turn off the heat and let the rice sit, covered, for about 5 minutes. Then, fluff it gently with a fork.
- Serve: Top with some toasted almonds or pinenuts, parsley or cilantro, and a squeeze of lemon juice.
Bob says
What a light but satisfying dish and so versatile!
Regi Pearce says
I'm glad to hear that you found the Arabic rice with vermicelli both light and satisfying! This dish indeed strikes a wonderful balance between being hearty yet not overly heavy, which is part of its charm.