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

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This Arabic rice with Vermicelli needs no introduction. Or maybe it does if you're unfamiliar with Middle Eastern food. It's basically the side that is served with most Arabic dishes, including various types of stews and meats. It's so easy to make, only needs a three main ingredients, and it's addictive. I actually don't make vermicelli rice often because I cant. stop. eating. it. But isn't that true about most rice dishes?!

Arabic rice with vermicelli served on a plate with blue pattern

What is Vermicelli rice?

So in most Middle Eastern counties, you won't find just plain rice being served. You'll often find Arabic rice mixed with vermicelli noodles. The noodles are not the thin white Asian rice noodles. It actually looks more like thin yellow pasta broken up into small pieces like here (affiliate link). You can find it at a much cheaper price in your local middle eastern grocery store, but it's also available online.

Using the Vermicelli noodles adds such a nice nuttiness to the rice. We also use some vegetable oil and salt. I love throwing in a chicken stock cube as well, I find it really adds so much flavour. But it's optional.

If you can't find vermicelli, you can make a different rice dish such as Hashweh Rice or Carrot Rice. They are good substitutes that work as a side dish.

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!

What do you serve this rice with?

This Arabic rice is always served alongside Middle Eastern stews, like this Fasolia. We also serve it with other common dishes such as this shawarma plate, eggplant casserole, kafta, and roasted chicken.

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