Lebanese Rice
This Lebanese Rice is a staple Middle Eastern (Arabic) side dish in my home that I make with only three ingredients: rice, vermicelli noodles and olive oil!
- Prep time
- --
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups long grain white rice
- ½ cup dried rice vermicelli noodles
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- dash cinnamon (optional)
- parsley (optional, for garnish)
Instructions
- 1
Rinse the rice with cold water until the water runs clear. Drain well and set aside.
- 2
In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to burn it.
- 3
Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
- 4
Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
- 5
When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
- 6
Serve warm with fresh parsley, and toasted nuts, if desired.