Vermicelli Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
507 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Vermicelli Rice
Description
Vermicelli Rice uses long grain basmati rice combined with vermicelli pasta that has been broken and toasted in olive oil until golden brown. Toasting the vermicelli first deepens the flavor and prevents sogginess. After this, rinsed rice is added to the pot along with enough water to cook the grains through.
The mixture is brought to a boil then simmered covered on low heat until the water is fully absorbed, creating a light and fluffy rice where the vermicelli has a toasted flavor and slightly firmer texture. Allowing the rice to rest covered off heat before fluffing with a fork helps achieve a good separation of grains.
This rice dish pairs well with a variety of main dishes and sauces, commonly accompanying Middle Eastern, Mediterranean, or South Asian cuisines. It can be served as a neutral base to highlight flavorful curries, stews, or grilled meats.
Ingredients
- 2 cups long grain basmati rice
- 2-3 tablespoon olive oil (enough to coat the bottom of your pan)
- 1/2 cup vermicelli pasta sha3riya, broken into inch long pieces
- 3-3 1/2 cups water
- salt
Instructions
- Soak rice for 10-15 minutes, then strain the water from the rice, rinsing well until water runs clear.
- In a medium saucepan over medium high heat, add the olive oil. Once the oil is hot, add the vermicelli, and keep stiring constantly until vermicelli toasts and turns deep golden brown. It'll happen fast so keep watching-vermicelli easily burns!
- Once vermicelli is brown, add the rinsed rice to the pot, and stir to combine it evenly with the vermicelli. Add the 3 cups of water. If the water still isn't covering the top of the rice by an inch, add the extra 1/2 cup. Season generously with salt.
- Bring rice/water to a boil- turn up heat if you have to, then cover the pot, and turn heat to low so that mixture comes to a low simmer. Let it cook undisturbed for 15-20 minutes or until the water has all been absorbed.
- Once water has been absorbed, take pan off heat and let it stand undisturbed for 10 minutes, then uncover and fluff with a fork.
- Serve with your favorite dish! Check out above post for some suggestions.
Notes
- Soak the rice for 10-15 minutes and rinse until the water is clear to remove excess starch and ensure fluffy grains.
- Toast the vermicelli in hot olive oil carefully; it browns quickly and can burn if unattended.
- Adjust water quantity to ensure the rice cooks through and is covered by about an inch of water before simmering.
- Let the rice stand covered off heat after cooking for 10 minutes to finish steaming and improve texture.
- Fluff gently with a fork before serving to separate grains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 99g | 33% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 69mg | 3% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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