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15 Middle Eastern Rice Recipes Including Vermicelli Rice

This Vermicelli Rice is a classic middle eastern rice pilaf served as a side to many stews and proteins.
Course Side Dish
Cuisine middle eastern
Keyword Arabic Rice, Vermicelli Rice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 581kcal


  • 1 cup vermicelli noodles
  • 3 cups long grain rice basmati preferred
  • 5 tablespoons vegetable oil
  • 1 cube chicken stock or vegetable stock optional
  • 2 teaspoons salt
  • 5 cups water


  • Start by washing the rice several times until the water runs clear. Drain and set aside.
  • In a non-stick pot, heat the vegetable oil on medium heat. Then add the vermicelli noodles and cook until golden brown. Ensure you stir constantly as they tend to burn quickly. This should take 5-7 minutes
  • Once they are a golden brown, add the drained rice, the salt, and the stock cube. Stir together for for a few minutes so the rice grains are coated in the oil
  • Add the water, mix well, and allow it to come to a boil for a few minutes.
  • Once it starts to boil, cover the pot and reduce the heat to low. Leave it undisturbed for 20 minutes
  • Once 20 minutes is up, turn off the heat and keep the pot covered for another 5 minutes
  • Fluff with a fork and serve with some fresh parsley and toasted nuts if desired


  • The water ratio specified in this recipe is for long grain rice. For medium or short grain rice, use slightly less water. Long grain rice is the most forgiving, so I recommend using it
  • The chicken stock is completely optional but it takes the flavour to another level


Serving: -1g | Calories: 581kcal | Carbohydrates: 107g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 861mg | Potassium: 118mg | Fiber: 2g | Sugar: 0.1g | Calcium: 39mg | Iron: 1mg