Name: Vermicelli Rice (Middle Eastern Rice)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup long-grain white rice (such as basmati), rinsed; 1/2 cup vermicelli noodles, broken into small pieces; 2 tablespoons butter or olive oil; 1 3/4 cups water or chicken broth; 1/2 teaspoon salt (adjust to taste)

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Vermicelli Rice is a beloved staple in Middle Eastern cuisine, combining fluffy white rice with toasted golden vermicelli noodles for a subtle, nutty flavor and light texture. It serves as the perfect side dish to countless main courses, adding warmth, elegance, and tradition to every meal.

Why You’ll Love This Recipe

This simple yet flavorful rice dish is versatile, quick to prepare, and elevates any plate it’s served with. The contrast between the soft rice and the slightly crisp vermicelli noodles gives it an irresistible texture. It pairs beautifully with grilled meats, stews, roasted vegetables, or saucy dishes. With just a handful of pantry staples, Vermicelli Rice brings a touch of authenticity and comfort to your kitchen.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Long grain white rice (such as basmati or jasmine)
Vermicelli noodles (broken into small pieces)
Olive oil or unsalted butter
Water or broth
Salt

directions

Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a saucepan, heat olive oil or butter over medium heat.
Add the broken vermicelli noodles and sauté until golden brown, stirring constantly to avoid burning.
Add the drained rice to the pot and stir to combine with the toasted noodles.
Pour in water or broth and add salt. Stir once and bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes or until all the liquid is absorbed and the rice is tender.
Remove from heat and let the rice sit, covered, for 5–10 minutes before fluffing with a fork.

Servings and timing

This recipe serves 4 to 6 people. The total time required is approximately 30 minutes, including 5 minutes of preparation and 25 minutes of cooking and resting.

Variations

Broth for flavor: Use chicken or vegetable broth instead of water for added depth.
Add spices: A pinch of cinnamon, allspice, or cardamom adds a warm, aromatic twist.
Nutty garnish: Top with toasted pine nuts or slivered almonds for a richer finish.
Herbaceous addition: Stir in chopped parsley or dill before serving for a fresh note.
Brown rice version: Use brown rice and adjust the cooking time and liquid as needed.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of water or broth to rehydrate the rice. This dish can also be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.

FAQs

What is vermicelli rice called in Arabic?

It is often referred to as “ruz bil sha’riya” (رز بالشعيرية), meaning rice with vermicelli.

Can I use angel hair pasta instead of vermicelli?

Yes, simply break it into small pieces before toasting.

Why do I need to rinse the rice?

Rinsing removes excess starch, which helps prevent the rice from becoming sticky.

What’s the best type of rice to use?

Long grain rice like basmati or jasmine works best for a fluffy texture.

Can I make it in a rice cooker?

Yes, after toasting the vermicelli in a pan, transfer all ingredients to the rice cooker and proceed as usual.

Is this dish gluten-free?

No, vermicelli contains wheat. Use gluten-free rice noodles as a substitute if needed.

Can I use ghee instead of butter or oil?

Yes, ghee adds a rich, nutty flavor and works well in this recipe.

What should I serve this with?

It pairs well with kebabs, roasted chicken, stews, grilled vegetables, and legumes.

Can I prepare this in advance?

Yes, it reheats well and can be made ahead for meals or gatherings.

Why did my vermicelli burn?

It cooks quickly, so stir constantly and don’t leave it unattended during toasting.

Conclusion

Vermicelli Rice is a timeless and comforting side dish that’s simple to make and endlessly versatile. With its fluffy grains and delicate toasted flavor, it effortlessly complements a wide range of meals, from everyday dinners to festive feasts. Once you try this traditional recipe, it is sure to become a staple in your kitchen repertoire.

Vermicelli Rice (Middle Eastern Rice)

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Vermicelli Rice is a classic Middle Eastern side dish made with toasted vermicelli noodles and fluffy white rice, cooked together in broth or water for a flavorful and versatile accompaniment to a variety of main dishes.

Author: Emma Harper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: Middle Eastern
Diet: Halal

Ingredients

Scale

1 cup long-grain white rice (such as basmati), rinsed
1/2 cup vermicelli noodles, broken into small pieces
2 tablespoons butter or olive oil
1 3/4 cups water or chicken broth
1/2 teaspoon salt (adjust to taste)

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Instructions

Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a medium saucepan, heat butter or olive oil over medium heat. Add the broken vermicelli noodles and sauté, stirring constantly, until golden brown (about 3–4 minutes).
Add the rinsed rice to the pan and stir for 1–2 minutes to coat the grains in the butter and toast lightly.
Pour in water or broth and add salt. Stir to combine and bring to a boil.
Once boiling, reduce heat to low, cover the pan, and simmer for 15–18 minutes or until the liquid is absorbed and the rice is tender.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.