A mix of rice and noodles makes for the perfect Lebanese side dish.
I like to consider myself a well-traveled individual. My bicultural upbringing has allowed me to explore areas of America while calling India home. I’ve taken more flights than I can count, crossed through myriad cities via layovers, and, with a sibling living abroad and friends around the world, am constantly calculating time differences for catch-up calls.
Somehow, despite my many travels and knowledge of global cuisine amassed over spending the last decade as a food writer in two different countries and continents, I still have a lot to learn about Lebanese cuisine. Sure, I know what a shawarma is and have had my fair share of Middle Eastern staples like falafel, hummus, and baba ghanoush, but that’s basically the extent of it.
I’ve often preferred ordering a platter of mezze when meeting friends for happy hour—a menu option that’s now common even on airplanes—and I always perked up when someone brought baklava over during a visit. Yet even today, I still don’t know how this cuisine differs from Turkish, Greek, or similar fare.
This Lebanese rice, then, is chapter one of my learning. Combining a common pantry staple (white rice) with vermicelli noodles, Lebanese Rice is a comforting and aromatic side dish that pairs well with many dishes and will please many palates.
Where does this recipe come from, and how is it usually eaten?
With roots in the Middle East, this simple rice pilaf is a staple of Lebanese cuisine. While rice is the main grain, its distinguishing feature is the addition of toasted vermicelli pasta, which adds both flavor and color. It’s often served alongside saucy Lebanese stews like loubieh (green bean stew) or stuffed eggplant, making it a versatile and satisfying base for a complete meal.
How do I store leftovers?
Once cooled, place leftovers in an airtight container and store them in the refrigerator for 2 to 3 days or in the freezer for up to 3 months. Thaw leftovers in the fridge overnight. Reheat the rice on the stovetop or microwave until piping hot.
Serving suggestions
Lebanese rice pairs well with a host of other Lebanese dishes, including Kofta Kebabs or Chicken Shawarma, perhaps paired with a cooling and tangy Tahini Yogurt Sauce or some crispy Falafel dipped in Homemade Hummus. Serve the rice with a garlicky Toum that’s full of flavor, and don’t forget to finish the meal with a sweet bite of Knafeh doused in rose syrup.
Ingredients
- 2 cups long-grain white rice
- 1 1/2 tablespoons olive oil
- 1/2 cup vermicelli pasta broken into small pieces
- 1/4 teaspoon salt plus more, to taste
- Pinch of cinnamon optional
- 4 cups water
- Fresh parsley chopped, optional garnish
Instructions
- Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Drain well.
- Heat the olive oil in a medium pot over medium heat. Add the vermicelli pasta and stir constantly until it turns a deep golden brown. Be careful not to burn it.
- Add the drained rice to the pot and stir to coat evenly in oil. Sprinkle with salt and a dash of cinnamon, if using.
- Pour 4 cups of water over the rice mixture. Bring to a full boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and garnish with chopped parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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