Riz aux vermicelles
Riz libanais aux vermicelles dorés au beurre, léger et parfumé — l'accompagnement de tous les ragoûts.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Rinse the rice
Put the rice in a bowl, cover with cold water, and soak for 15 minutes. Drain well in a sieve, shaking off the extra water.
- 400g rice
✅ C'est prêt quand : the rice is well drained and no longer dripping
Brown the noodles
Melt the butter in a medium pot over medium heat. Add the vermicelli and stir constantly for 2 to 3 minutes until golden; watch closely, as it burns fast.
- 60g butter
- 60g vermicelli
✅ C'est prêt quand : noodles are golden brown, not dark
Add the rice
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Cook
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Rest and fluff
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Rinse the rice
Put the rice in a bowl, cover with cold water, and soak for 15 minutes. Drain well in a sieve, shaking off the extra water.
- 400g rice
✅ C'est prêt quand : the rice is well drained and no longer dripping
Brown the noodles
Melt the butter in a medium pot over medium heat. Add the vermicelli and stir constantly for 2 to 3 minutes until golden; watch closely, as it burns fast.
- 60g butter
- 60g vermicelli
✅ C'est prêt quand : noodles are golden brown, not dark
Add the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and fluff
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The Story Behind the Dish
Rice cooked with toasted noodles is found from Turkey to Egypt, but in Lebanon it is on the table almost every day. It is served under stews like green beans, okra and mloukhieh.
Toasting the noodles in butter gives the rice a nutty smell and little golden flecks.
⭐ Why It's Famous
It is the base of countless Lebanese home meals and every family has its own trick for perfect, fluffy grains.
💡 Fun Fact
Many Lebanese cooks say you can tell a good home cook by how separate and fluffy their rice is.
Lebanon and Syria
33.89°N, 35.50°E
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