🍚🇱🇧 Lebanese rice
Lebanese rice is a simple, fragrant Middle Eastern side dish made with long-grain rice and toasted vermicelli noodles. It’s fluffy, slightly nutty, and often served with grilled meats, stews, or yogurt-based dishes.
🧾 Ingredients
- 1 cup basmati or long-grain rice
- ¼ cup vermicelli noodles (broken into small pieces)
- 2 tbsp butter or olive oil
- 2 cups water or chicken broth
- 1 tsp salt
- Optional: pinch of cinnamon or allspice for aroma
👩🍳 Method
1. Wash the rice
- Rinse rice 2–3 times until water runs mostly clear.
- Soak for 10–15 minutes (optional but helps fluffiness).
2. Toast the vermicelli
- Heat butter or oil in a pot.
- Add vermicelli and stir until golden brown (be careful not to burn).
3. Add rice
- Drain rice and add to the pot.
- Stir for 1–2 minutes so rice absorbs flavor.
4. Cook
- Add water or broth and salt.
- Bring to a boil, then cover and simmer on low heat for 12–15 minutes.
5. Rest & fluff
- Turn off heat and let sit covered for 10 minutes.
- Fluff gently with a fork before serving.
🍽️ Serving ideas
- With grilled chicken or lamb 🍗🥩
- With stews or curries
- With yogurt or salad
💡 Tips
- Toast vermicelli carefully—it gives the signature nutty flavor
- Don’t stir while cooking or rice may become mushy
- Chicken broth adds extra depth
⚡ Quick 3-step version
- Toast vermicelli
- Add rice + water
- Cook and fluff
If you want, I can show you a restaurant-style Lebanese rice with nuts, a spiced version with cumin and cardamom, or how it differs from pilaf and biryani-style rice.
