This rice appears on many Lebanese tables, accompanying grilled meats, fish, stews, and much more. The traditional preparation for frying the vermicelli is to use butter or oil. I dry fry toasting the bits of pasta in a wider-based pan instead. The toasting brings out a delicious nutty flavor and the lack of additional fat isn’t missed.

Tip

Tying a clean kitchen towel around the lid of your pot for the final step of steaming keeps the moisture from dripping back down onto the rice and making it mushy. You’re looking for nice long individual grains.

Vermicelli Rice

by Julie Awad

4 Servings

RINSE

5 mins

COOK

15 mins

STEAM

10 mins

Ingredients

1 teaspoon vegetable oil, optional

⅔ cup dry vermicelli, pre-cut into small pieces or broken by hand

1¼ cups basmati or long-grain rice

3 cups boiling water or chicken stock

salt, to taste

Method

wash the rice

Place the rice in a large bowl of water. Gently rub and swirl the grains in a circular direction. Change the cloudy water 2 to 3 times or until it’s nearly clear, then drain well and pat dry. Set aside.

fry the vermicelli

In a saucepan, fry the vermicelli in the oil over medium heat until lightly golden, stirring so it colors evenly. Watch closely as they brown rather quickly. Add the washed rice and stir until the grains are lightly coated. Carefully pour in the boiling water or stock, add salt, and stir well.

cook

Reduce the heat and cook covered over low heat for 15 minutes or until the rice is tender and the water is absorbed.

Turn off the heat and remove lid. Wrap a clean kitchen towel around the lid by loosely tying the corners above the handle. Place the lid back over the pan and leave it to sit for 10 to 15 minutes or until the rest of your meal is ready.

Fluff with a fork and serve hot.

Note

Try to prepare your rice an hour or so before mealtime if possible. The extra covered resting time allows for the rice to steam and fluff.