Kitchen notes · a little help before you start

Lebanese Rice Pilaf

Name: Lebanese Rice Pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 2 cups long grain white rice; 2 tablespoons ghee (or 50:50 butter and oil); ¾ cup vermicelli pasta; 4 cups low sodium chicken broth (or water); ¼ teaspoon kosher salt

Golden vermicelli adds a little toasted flavor among the fluffy grains of this rice pilaf. It's a satisfying bowl on its own terms, with a buttery fragrance and delicate strands of pasta throughout. Fluff up a serving and enjoy the different textures together while the rice is warm.

Prep: 5 min
Cook: 20 min
Total: 30 min
Original yield: Serves 8
Ingredients: 5 listed

Make it part of your week

Estimating…

PastaMain coursePrep: 15 minutes or lessTotal: 30 minutes or lessRice dishes

Recipe categories & planning details

Meal type: Main course
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Pasta · Rice dishes

A few quick notes

1. Rinse until clear

Rub the rice gently under running water in a fine-mesh strainer until the water runs clear.

2. Watch the vermicelli color

Stir the pasta frequently as it browns, adjusting between medium and low heat if needed.

3. Rest before fluffing

Turn off the stove after cooking and let the rice stand before fluffing it with a fork.

Get to know the ingredients

Long-grain rice

Rinsed long-grain white rice is toasted with the browned vermicelli before the broth or water is added.

Ghee option

Ghee is listed with an equal butter-and-oil blend as an alternative for browning the vermicelli.

Broth or water

Chicken broth or water works. Add more salt if using water.

Let’s make it

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Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

2 cups long grain white rice
2 tablespoons ghee (or 50:50 butter and oil)
¾ cup vermicelli pasta
4 cups low sodium chicken broth (or water)
¼ teaspoon kosher salt

How to make it

0 of 4 steps complete

RINSE: Add the rice to a fine-mesh strainer. Rinse under cold, running water for 2-3 minutes. Use fingertips to rub the rice in the sieve in a circular motion until the water runs clear. Then set aside.
BROWN: Add the ghee to a large saucepan over medium heat. When the ghee melts, add the vermicelli and cook until a medium golden brown; about 4-5 minutes toggling the heat from medium to low if needed. Keep a close eye on it and stir it frequently.
MAKE RICE: When the vermicelli is golden brown, add the rinsed rice and allow it to toast for 3 minutes stirring often so the vermicelli or rice doesn’t burn. You’ll notice the rice start to pop towards the end. Add the chicken broth and salt. Kick the heat up to high and bring it to a boil. Stir once, then cover with a tight-fitting lid; reduce the heat to low and let cook for 15 minutes or until the water dries up and the rice cooks through.
SERVE: Turn off the stove; allow the rice to stand for 5 minutes before fluffing with a fork and serving.

Make room for Lebanese Rice Pilaf

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Fluff after the pause

After the off-heat standing time, fluff the cooked rice gently with a fork and serve the pilaf.

A little more help as you go

Toast rice carefully

Stir the rice often during its brief toasting so neither the grains nor browned vermicelli burn.

A tight-fitting lid

After the liquid boils, stir once, cover tightly and reduce to low for the rice cooking stage.

A few questions you might have

Does the rice need rinsing?

Yes, the directions rinse and rub it in a fine-mesh strainer until the running water turns clear.

What color should the vermicelli become?

Cook it to a medium golden brown, stirring frequently and lowering the heat if needed to control browning.

Can I use water instead of broth?

Yes, use water and add more salt to make up for the broth's sodium.

When should I put the lid on?

Bring the broth and rice to a boil, stir once, then cover tightly and lower the heat.

Should I fluff the rice immediately?

No, turn off the heat and let it stand for the stated five minutes before fluffing and serving.

Any more cooking tips?

Liquid: If you use water instead of broth/stock, you will need to up the salt in the recipe to make up for the sodium you'd be missing from the stock.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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