Vermicelli Rice Recipe
This vermicelli rice recipe combines toasted vermicelli with long grain rice for a fluffy and flavorful side dish. A staple in Middle Eastern cuisine, it is perfect for any main dish.
Servings: 6 servings
Ingredients
- 2 cups long-grain rice such as Basmati rice
- 2 tablespoons olive oil
- ½ cup vermicelli
- 1 teaspoon kosher salt
- 4 cups water chicken broth, or vegetable stock
- 1/8 teaspoon cinnamon or a small cinnamon stick (optional)
- ¼ teaspoon ground black pepper optional
- 1 tablespoon chopped parsley optional garnish
Instructions
- Place the rice in a fine mesh strainer and rinse with cold water until it runs clear. Drain well and set it aside.
- In a medium-sized saucepan, heat the olive oil on medium-high heat. Add the vermicelli and saute, stirring constantly, until golden brown, about 4-5 minutes.
- Add the now-drained rice to the pot and saute, stirring constantly, for 5 minutes on medium-low heat until the rice is fully incorporated with vermicelli. Season with kosher salt and cinnamon, if using.
- Add the 4 cups of water and bring the mixture to a full boil. Cover and reduce the heat to low.
- Continue to simmer without stirring for 15-20 minutes until all the water is absorbed.
- Remove from the heat and let it rest, covered, for 5 minutes. Uncover and fluff with a fork.
- Taste for seasoning and adjust as necessary. Garnish with black pepper and chopped parsley, if desired.
Notes
- Yields: This vermicelli rice recipe makes 5-6 cups of rice, ideal for 6 servings as a side dish. The nutritional values below are per serving.
- Store: You can store your leftover vermicelli and rice pilaf in an airtight container in the refrigerator for 4-5 days.
- Reheat: To reheat this dish, I recommend microwaving it in 30-second increments until warmed to your liking. You may also consider adding a splash of chicken stock or water to the mixture to keep it from drying out while reheating. Alternatively, you can put the leftovers in a saucepan (with a splash of water/broth) and heat on low-heat until thoroughly warmed.
- Use boiling water: If you’re on a time crunch, you can also hasten the cooking process of this dish by using boiling water when adding it to the toasted vermicelli and rice. That way, you don’t have to spend extra time waiting for the water to come to a boil.
- Gentle heat: As soon as your mixture comes to a boil, turn down the heat and bring it to a simmer. This way, the grains can absorb the liquid at a natural rate, and your pot won’t boil over once you add the lid. During the simmering process, I’d like to move it to the smallest burner, also referred to as the simmer burner, to ensure my rice cooks in gentle heat.
Nutrition
Calories: 338kcal | Carbohydrates: 66g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 435mg | Potassium: 78mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 27mg | Iron: 1mg
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