Toasted vermicelli noodles in fluffy basmati rice
Arabic Rice with Vermicelli
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Arabic Rice with Vermicelli
Toasted vermicelli noodles in fluffy basmati rice
★4.3(15)
Fragrant basmati rice studded with golden toasted vermicelli noodles. This simple, elegant side dish accompanies nearly every Middle Eastern meal and elevates plain rice to something special.
5m
Prep Time
20m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Arabic rice with vermicelli is the foundation of Middle Eastern home cooking. Toasting the noodles in butter until golden before adding the rice creates a nutty depth that transforms simple rice.
The best side dishes do not just accompany the main course — they elevate the entire meal. This one brings flavor and personality to the table.
Whether you are a seasoned cook or just getting started, Arabic Rice with Vermicelli is a recipe that rewards attention to detail. The best meals are made by the sides. This recipe delivers a dish with enough flavor and texture to elevate the entire plate, proving that the supporting cast can steal the show when done right.
Ingredients
- 1.5 cups basmati rice, rinsed well
- 1/2 cup vermicelli noodles, broken into 1-inch pieces
- 2 tbsp butter
- 2.5 cups water or chicken broth
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- 1
Rinse basmati rice in several changes of water until the water runs clear. Drain well.
- 2
Melt butter and olive oil in a pot over medium heat. Add vermicelli and toast, stirring constantly, until deep golden brown, about 3 minutes.
- 3
Add rinsed rice and stir to coat in the butter for 1 minute.
- 4
Add water and salt. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook 15 minutes.
- 5
Remove from heat and let stand covered for 5 minutes. Fluff with a fork and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Basmati riceJasmine rice
Slightly stickier but still fragrant
ButterGhee
Even nuttier flavor and higher smoke point for toasting
RiceQuinoa or cauliflower rice
Quinoa adds more protein and a slightly nutty flavor. Cauliflower rice is the lightest option — saute it briefly to remove excess moisture before using.
Tips & Storage
Pro Tips
Watch the vermicelli closely—it goes from golden to burnt in seconds.
Don't lift the lid while the rice cooks. Steam is essential for fluffy results.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Sprinkle with water, cover, and microwave or reheat in a covered pot on low.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background of the plate.
Nutrition Facts
Per serving (10mg) · 4 servings
Calories250
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates6g
Fat44g
Fiber380mg
Sugar1g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use long-grain white rice?
- Yes, though basmati has the best fragrance and texture.
- What kind of vermicelli?
- Use thin vermicelli pasta (fideos) broken into short pieces. Not rice vermicelli.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes for a larger batch.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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