Vermicelli Rice

March 16, 2011 By Sandy

This delicious method of cooking rice found in many Lebanese restaurants. Because vermicelli is made from wheat, it does mean that the rice is not wheat / gluten free.

Vermicelli Rice

I think the best way to make this is as follows:

Decide how much rice you are going to cook. Weigh this and then weigh out approx. 1/3 of the weight in vermicelli.
Rinse rice well and drain.
Break the vermicelli into roughly 5cm – 7cm pieces.
Toast the vermicelli in a saucepan. It needs to become golden in colour.
Melt some butter, enough to coat the rice grains. Lightly fry the rice grains add salt.
Add water as you would normally and the toasted vermicelli.
Continue to cook the rice to your normal method.

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