Arabic Rice with Vermicelli (Riz Bil Sha’riyeh)

Name: Arabic Rice with Vermicelli
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 cup vermicelli noodles; 3 cups long grain rice (basmati preferred); 5 tablespoons vegetable oil; 1 chicken stock cube (optional, can replace with vegetable stock); 2 teaspoons salt; 5 cups water

5 from 19 ratings

by Amina Al-Saigh on Jun 29, 2026

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This Arabic rice with Vermicelli is the ultimate home-style side dish, served with most Arabic dishes, including various types of stews and meats. It’s typically made with long-grain basmati rice, but with the addition of toasted vermicelli noodles. The toasted noodles add nuttiness that completely transforms a basic pot of rice into something you’ll want to eat straight from the pot. Especially if you take my advice and cook the rice with chicken broth! Follow my foolproof recipe for fluffy and flavourful rice grains, every single time.

Arabic rice with vermicelli served on a plate with blue pattern

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My Childhood Plate of Rice

So in most Middle Eastern counties, you won’t find just plain rice being served. You’ll often find this rice mixed with vermicelli noodles. Now pay attention: the noodles are not the thin white Asian rice noodles. These noodles are like thin yellow pasta broken up into small pieces like.

My mom would make this for us almost every day, along side favourite Iraqi stews like fasolia, okra, or green bean stew. My mom’s secret to addictive rice is to also always cook it with chicken broth.

Sometimes, all I am craving is a plate of this rice alongside a simple chopped Arabic salad, and I’m very happy.

My tips for making the best Arabic rice

Use long grain rice as it’s much more forgiving when it comes to the water ratio than medium or short grain rice. Basically, it’s hard to mess up long grain rice (unless you’re my husband).
Rinse the rice several times until the water runs clear. This step helps get rid of any extra starch so the rice grains can cook and separate well instead of mush together.
Toast the vermicelli noodles until they turn a golden brown colour and be sure to stir it constantly as it burns easily.
Add the rice and coat it with the oil as well, to help the rice grains stay separate
Use chicken stock to add even more flavour. I love doing this and I learned it from my mom. You can also use vegetable stock, but water is fine too if you want to skip it.
Leave the rice alone for 20 minutes covered on low heat. Don’t try to peek at it, don’t try to open the lid. Just let it be. Otherwise a lot of steam will escape and really compromise your perfect rice!

The Quick Method Run-down

Start by washing the rice until the water runs clear, and set it aside. In large rice pot, add the oil and toast the vermicelli noodles. Keep stirring them until you see them turn into a deep golden brown. Don’t stop stirring, and add the rice as soon as they’re the right colour – it should take 5 minutes or so.

Add the washed and drained rice, the salt, and the chicken stock cube if using. Stir well, then add the water (or chicken broth). I use 1 part rice to 1.5 parts water. However, in this recipe I add a bit more water to account for the noodles.

As soon as the pot starts to boil rapidly, cover with a tight-fitting lid and decrease the heat to low. Leave it to cook for 20 minutes. Then, open the lid, fluff with a fork and let it stand 10 minutes before serving up.

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5 from 19 ratings