Description
A classic Lebanese rice dish featuring basmati rice and toasted vermicelli pasta cooked in fragrant ghee and olive oil, resulting in a flavorful, fluffy side perfect for complementing Middle Eastern meals.
Ingredients
Rice and Pasta
- 2 cups (390g) basmati rice, not rinsed
- 1 cup (100g) vermicelli pasta
Fats and Oils
- 2 tablespoons ghee
- 1 tablespoon olive oil
Seasoning and Liquid
- 3/4 teaspoon salt (or to your personal preference)
- 3 1/4 cups tap water
Instructions
- Heat fats: In a medium pot over medium heat, add the ghee and olive oil. Allow the ghee to melt completely before proceeding.
- Toast vermicelli: Add the vermicelli pasta to the melted fats and continuously stir until the vermicelli turns a golden brown color, enhancing its nutty flavor.
- Coat rice: Add the basmati rice to the toasted vermicelli and stir thoroughly, ensuring each rice granule is well coated with the fat mixture for better texture and taste.
- Add seasoning and water: Sprinkle in the salt and mix evenly, then pour in the tap water to the pot.
- Bring to boil: Heat the mixture until it reaches a full, rolling boil.
- Simmer: Lower the heat to low, cover the pot, and let it cook undisturbed for 13 to 15 minutes until the water is absorbed and rice is tender.
- Steam: Remove the pot from heat but keep the lid on. Let the rice steam for an additional 5 to 10 minutes to complete cooking and absorb steam.
- Fluff rice: Remove the lid and fluff the rice gently with a spatula—do not use a fork to avoid breaking the grains.
- Serve: Transfer the Lebanese rice to a serving dish and serve warm as a delicious side dish alongside your favorite main courses.
Notes
- Do not rinse the basmati rice before cooking to maintain the starch that helps bind the rice to the vermicelli.
- Ghee can be substituted with butter, but ghee adds a deeper flavor.
- Tap water volume is precise to ensure proper rice texture; adjust minimally if needed based on altitude or rice variety.
- Avoid lifting the lid prematurely during simmering to prevent steam loss.
- Use a spatula to fluff rice gently to keep grains separate and avoid mushiness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Lebanese
