White Rice with Vermicelli

Most Middle Eastern stews are served with either a side of rice or pita bread. I always make my white rice with vermicelli which is a round, thin pasta, usually thinner than spaghetti. This rice can be served as is. Some people like to add toasted pine nuts or almonds on top when serving. This adds a wonderful nutty flavor. 

White Rice with Vermicelli 

Servings: 6 

Prep Time: 20 minutes 

Cook Time: 30 minutes 

Ingredients: 

2 cups Basmati rice 

1.5 teaspoons salt, or to taste

3 tablespoons vegetable oil, butter, or ghee 

1/2 cup Vermicelli 

3 cups water  

 

Directions: 

1) Rinse the rice well then place in a medium bowl and cover with warm water. Soak for 20-30 minutes. Drain well. 

2) In a pot, heat the vegetable oil or butter on medium low heat. Add the vermicelli and continue to stir until golden brown. Watch carefully because it can burn quickly! 

3) Pour the water into the pot and let it come to a boil. Add the salt and stir. 

4) Add the rice to the pot and stir. Cover and cook for 15-20 minutes on medium low heat, until the rice has absorbed all the water. 

5) Once fully cooked, turn the heat off and leave the rice covered in it’s cooking pot for 10-15 minutes. The heat in the pot will continue to cook the rice.

6) Uncover and fluff with a fork.

7) Transfer on to a serving plate and enjoy!