Rice has this magical ability to turn meals into something special, don’t you think? Especially when we’re talking about this fluffy Lebanese rice that practically dances on your tongue with every bite. Picture yourself—it’s a lazy Sunday afternoon, the aroma of spices filling the air, and this rice is the star of the show.
Steps
- Rinse the rice under cold water until the water is clear, then drain it thoroughly. Set the rinsed rice aside for later use.
- In a medium-sized non-stick pot, heat olive oil over medium heat. Add the vermicelli pasta and stir constantly until it turns a deep golden brown, ensuring it does not burn.
- Once the vermicelli is toasted, add the drained rice to the pot and stir to combine, coating the rice with the olive oil. Season with salt and optionally add a pinch of cinnamon for extra flavor.
- Pour 4 cups of water into the pot and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot, and cook the rice for 15 minutes.
- After cooking, remove the pot from heat and let it sit, covered, for an additional 5 minutes to steam. Finally, uncover the pot and gently fluff the rice with a fork before serving.
- Serve the Lebanese rice warm, garnished with fresh parsley and, if desired, toasted nuts like almonds or pine nuts for added texture.
Ingredients
- Long grain white rice, parboiled rice, or basmati rice
- Vermicelli pasta (or capellini pasta, broken into smaller pieces)
- Olive oil or butter (or a mixture of both)
- Salt
- Cinnamon (optional)
- Water
- Fresh parsley (for garnish, optional)
- Toasted nuts such as almonds and/or pine nuts (for garnish, optional)
Nutritional Values
Calories: 1004kcal | Carbohydrates: 192g | Protein: 12g | Fat: 12g | Sodium: 692mg | Potassium: 212mg | Calcium: 60mg | Iron: 2mg
FAQ
- What is the key to achieving fluffy Lebanese rice?
- To achieve fluffy Lebanese rice, ensure you rinse the rice until the water runs clear to remove excess starch. Soaking the rice for at least 20 minutes before cooking helps further eliminate starch and ensures even cooking. Additionally, using long-grain rice such as basmati helps prevent clumping.
- Can I substitute vermicelli pasta in Lebanese rice?
- Yes, if you can’t find vermicelli pasta, you can substitute it with capellini pasta. Break the capellini into small pieces to mimic the size of vermicelli. Avoid using spaghetti as it is much thicker.
- What are some serving suggestions for Lebanese rice?
- Lebanese rice pairs well with a variety of dishes, especially Middle Eastern and Arabic cuisines. It can be served with meat dishes such as Beef Kafta, Shish Tawook, or Grilled Chicken Kabob. It’s also a great base for stews like okra beef stew or peas and carrots stew.
- What should I do if I don’t have time to soak the rice?
- If you’re short on time, you can skip soaking the rice, but do not skip rinsing it. Rinsing the rice is crucial for removing excess starch to prevent the rice from becoming sticky.
- How should I store leftover Lebanese rice?
- Store any leftover Lebanese rice in an airtight container in the refrigerator. It should last for about 5-7 days. Make sure to cool the rice completely before sealing it in the container to preserve its texture and flavor.
Tips
- Rinse the rice thoroughly until the water runs clear to remove excess starch, which will help achieve a fluffy texture.
- Soak the rice for at least 20 minutes before cooking, if possible, to ensure even cooking and prevent it from becoming sticky.
- Stir the vermicelli frequently while toasting to achieve an even, deep golden brown color and a nutty flavor, taking care not to burn it.
- After cooking, cover the pot with a clean dish towel under the lid to absorb steam and keep the rice fluffy and separate.
Equipment
- Fine Mesh Strainer – Useful for rinsing the rice thoroughly.
- Medium Non-stick Pot – Essential for cooking the rice and vermicelli together without sticking.
- Olive Oil Dispenser – To easily measure and pour olive oil.
- Vermicelli Pasta – Although a food item, it might be something that needs to be specifically sourced online if not available locally.
