Short Grain Rice with Vermicelli

This is the classical recipe for short grain rice cooked vermicelli to be served alongside any Lebanese stew (more or less).

Ingredients (for 2):

– 1 cup short grain rice
– 2 Tbsp vermicelli
– 1 Tbsp vegetable oil
– 1 and 1/2 cup water
– 1/2 tsp salt


1. Wash the rice well under running water. Place in a colander and set aside.

2. In a deep saucepan, heat the oil and fry the vermicelli till they become golden. Be careful not to burn them.

3. Add the rice to the vermicelli. Give it a gentle stir.

4. Add the salt and the water, bring to boil and then cover and simmer for 15 to 20 minutes, or until the rice has absorbed all the water and has doubled in size. The rice should be fluffy.

Serve alongside any stew.


7 thoughts on “Short Grain Rice with Vermicelli

    • Simple, though my mom says cooking short grain rice is tricky. I think the trick is to let it cook on the lowest heat possible, covered, and make sure that there is not water at the bottom of the saucepan at the end.

    • So it is true you either love or hate okra! :) I never used to like it when I was a child, but now I appreciate it. Kibbeh yummmmmmy, I like mine just kibbeh bil forn yummmmmmmmmmmmmmmy :D

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