A beloved staple in Middle Eastern cuisine, Lebanese rice is a simple yet flavorful dish that combines light, fluffy grains with the rich nuttiness of toasted vermicelli. Cooked to perfection in savory chicken stock and infused with aromatic onions and garlic, this dish offers a perfect balance of textures and flavors. Whether served alongside grilled meats, roasted vegetables, or hearty stews, Lebanese rice is a versatile and comforting addition to any meal.
Ingredient Breakdown
Long-grain white rice is the foundation of this dish, chosen for its ability to remain fluffy and separate when cooked properly. Rinsing the rice before cooking removes excess starch, preventing it from becoming sticky. Vermicelli pieces, lightly toasted in butter, add a signature golden-brown hue and an irresistible nutty depth that enhances both texture and taste. Butter provides richness while helping to evenly brown the pasta, intensifying its warm, toasty notes. Finely chopped onions and minced garlic infuse the rice with savory depth, creating a flavorful base that ties the dish together. Chicken stock adds an extra layer of richness compared to water, infusing the grains with a comforting umami essence. Kosher salt brings out the full spectrum of flavors, ensuring a well-balanced taste in every bite. Each of these ingredients plays a crucial role in transforming a simple rice dish into a fragrant, perfectly seasoned, and texturally dynamic side that pairs beautifully with countless meals.
Step-by-Step Preparation Guide
Toasting the Vermicelli
Achieving the perfect golden-brown color without burning requires constant stirring and just the right amount of heat. The butter helps enhance the nutty aroma of the toasted pasta, creating an essential depth of flavor.
Cooking the Aromatics
Softening the onion until translucent allows its natural sweetness to shine, providing a balanced base for the dish. Stirring in the garlic at the right time prevents it from burning while releasing its bold, aromatic essence.
Rinsing and Preparing the Rice
Washing the rice multiple times removes excess starch, ensuring the grains remain separate and fluffy after cooking. Proper draining is key to preventing excess moisture from affecting the final texture.
Combining the Ingredients
Coating the rice in the buttery, toasted vermicelli mixture adds flavor and ensures even cooking. The chicken stock is then added, with careful attention to the right liquid-to-rice ratio for optimal texture.
Simmering to Perfection
Maintaining the correct heat level allows the rice to absorb the broth evenly, preventing it from sticking or becoming mushy. Checking for doneness ensures the grains are tender yet separate.
Resting and Fluffing
Letting the rice sit covered before fluffing allows the steam to finish cooking the grains gently. Using a fork to fluff the rice ensures light, airy grains without breaking them.
Recipe Tips & Frequently Asked Questions
How to prevent the rice from turning mushy or sticky:
Rinse thoroughly and use the correct liquid ratio.
Adjusting the salt and broth levels based on personal preference:
Taste before cooking and modify accordingly.
The best way to store leftovers and reheat without drying out:
Add a splash of stock when reheating to restore moisture.
Alternative cooking methods for making Lebanese rice in a rice cooker:
Adjust the water-to-rice ratio and toast the vermicelli separately before combining.
Can I use a different type of rice for this recipe?
While long-grain rice is preferred, jasmine or basmati can work with minor adjustments.
What if I don’t have vermicelli? Are there substitutes?
Angel hair pasta, broken into small pieces, can be used as a replacement.
How can I make this dish vegan-friendly?
Swap chicken stock for vegetable broth and use plant-based butter.
Can I prepare Lebanese rice in advance?
Yes, store it in an airtight container and reheat with additional broth.
Why did my rice turn out too dry or too sticky?
Dry rice may need more liquid, while sticky rice may require better rinsing before cooking.
What to Serve With This Recipe
This dish pairs beautifully with a variety of main courses. Serve it alongside grilled lamb, chicken, or beef kebabs for a hearty meal. For vegetarian options, enjoy it with stewed lentils, roasted vegetables, or hummus. It also complements yogurt-based sauces, garlic toum, or tzatziki, adding richness and depth to each bite.
Lebanese rice is a comforting, flavorful, and versatile dish that enhances any meal. With its buttery richness, nutty vermicelli, and perfectly cooked grains, it’s a recipe worth mastering. Whether served with meats, vegetables, or enjoyed on its own, this dish brings warmth and tradition to the table. Experiment with seasonings, broths, or add-ins to make it uniquely your own, and enjoy a side dish that never fails to impress.
Ingredients
2 cups long-grain white rice
3-4 cups chicken stock
â…“ cup vermicelli pieces
2 tablespoons butter (salted or unsalted)
1 small yellow onion, finely chopped
1 clove garlic, minced or grated
½ teaspoon kosher salt
Instructions
In a medium saucepan with a tight-fitting lid, melt the butter over medium-high heat. Once the butter is fully melted and starts to foam, add the vermicelli pieces. Stir continuously, allowing the pasta to turn a deep golden brown, ensuring an even toast and rich, nutty aroma.
Lower the heat to medium and add the finely chopped onion, minced garlic, and salt. Cover and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. This step enhances the flavor foundation of the dish.
Meanwhile, place the rice in a medium bowl and rinse under cool running water, swirling with your fingers to release excess starch. Repeat this process four to five times until the water runs clear. Drain the rice well to prevent excess moisture from affecting the final texture.
Add the drained rice to the saucepan, stirring to coat each grain with the buttery vermicelli mixture. Pour in 3 ½ cups of chicken stock, stirring gently to combine. Taste and adjust the seasoning by adding more salt if needed. Increase the heat to medium-high and bring the liquid to a boil.
Once boiling, cover the saucepan, reduce the heat to medium-low, and let the rice simmer undisturbed for approximately 30 minutes. This allows the rice to fully absorb the broth while developing a fluffy and tender texture.
Turn off the heat and remove the lid, letting the rice sit for about 5 minutes to release excess steam. Fluff the rice gently with a fork, checking the texture. If needed, add additional chicken stock, one tablespoon at a time, to moisten the rice to your preference.
Serve immediately while warm. If preparing in advance, reheat over medium-low heat on the stovetop or in the microwave, adding a few tablespoons of chicken stock to restore moisture before serving.
Lebanese Rice Recipe
Ingredients
- 2 cups long-grain white rice
- 3-4 cups chicken stock
- â…“ cup vermicelli pieces
- 2 tablespoons butter salted or unsalted
- 1 small yellow onion finely chopped
- 1 clove garlic minced or grated
- ½ teaspoon kosher salt
Instructions
- In a medium saucepan with a tight-fitting lid, melt the butter over medium-high heat. Once the butter is fully melted and starts to foam, add the vermicelli pieces. Stir continuously, allowing the pasta to turn a deep golden brown, ensuring an even toast and rich, nutty aroma.
- Lower the heat to medium and add the finely chopped onion, minced garlic, and salt. Cover and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. This step enhances the flavor foundation of the dish.
- Meanwhile, place the rice in a medium bowl and rinse under cool running water, swirling with your fingers to release excess starch. Repeat this process four to five times until the water runs clear. Drain the rice well to prevent excess moisture from affecting the final texture.
- Add the drained rice to the saucepan, stirring to coat each grain with the buttery vermicelli mixture. Pour in 3 ½ cups of chicken stock, stirring gently to combine. Taste and adjust the seasoning by adding more salt if needed. Increase the heat to medium-high and bring the liquid to a boil.
- Once boiling, cover the saucepan, reduce the heat to medium-low, and let the rice simmer undisturbed for approximately 30 minutes. This allows the rice to fully absorb the broth while developing a fluffy and tender texture.
- Turn off the heat and remove the lid, letting the rice sit for about 5 minutes to release excess steam. Fluff the rice gently with a fork, checking the texture. If needed, add additional chicken stock, one tablespoon at a time, to moisten the rice to your preference.
- Serve immediately while warm. If preparing in advance, reheat over medium-low heat on the stovetop or in the microwave, adding a few tablespoons of chicken stock to restore moisture before serving.
