Lebanese Rice with Vermicelli
Lebanese Rice with Vermicelli, or Ruz bil Sha'arieh, is a staple in Lebanese cuisine. This simple yet flavorful dish combines long-grain rice and toasted vermicelli noodles, which add a rich, nutty taste. Often served alongside grilled meats or stews, it’s cooked with butter or olive oil and seasoned with salt, sometimes cinnamon or pine nuts. Together, the fluffy rice and crispy vermicelli offer a perfect balance of textures, making it a comforting and versatile side dish.
Servings 5 people
Ingredients
- 1 cup basmati rice
- ¼ cup vermicelli
- 2 cups hot water
- 2 tbsp olive oil
- 1 tsp salt/ give me small sentence eachwith out measurments and with transitions words
Instructions
- Start by soaking the rice for at least 30 minutes, or longer if needed, depending on the type of rice you're using. This step helps the rice cook more evenly.
- After soaking, rinse the rice thoroughly under cold water until it runs clear, ensuring any excess starch is removed, then drain it completely.
- In a medium pot, heat the olive oil over medium heat. Once hot, add the vermicelli and sauté, stirring frequently, until it turns golden brown and releases a nutty aroma.
- Now, add the rinsed rice and salt to the pot, stirring gently to ensure each grain is coated with the oil for even cooking.
- Pour in the hot water, and give everything a quick stir to mix the ingredients together.
- Bring the mixture to a boil over medium-high heat, allowing it to come to a bubbling simmer.
- Once the water begins to bubble, reduce the heat to low, cover the pot, and let it cook undisturbed for about 10 minutes.
- After 10 minutes, turn off the heat but keep the lid on for an additional 10 minutes. This helps the rice continue steaming and ensures it stays moist and fluffy.
- Finally, fluff the rice with a fork to separate the grains, then serve warm as a delicious side dish.
Notes
- Soak the rice: I always start by soaking the rice for at least 30 minutes, or longer if needed, depending on the type. This helps the grains cook more evenly, giving the rice a lighter, fluffier texture.
- Toast the vermicelli: Next, I toast the vermicelli in olive oil until it turns golden brown. This step brings out a rich, nutty flavor that makes the dish even more delicious.
- Use hot water: Then, I add hot water instead of cold. This ensures the rice absorbs the liquid more effectively and cooks evenly, giving it that perfect texture.
- Let the rice steam: Finally, I leave the rice covered for an extra 10 minutes after cooking. This allows it to steam and set, keeping the rice moist and fluffy.