Arabic Vermicelli Rice Recipe | Fluffy Middle Eastern Rice

I’ve been cooking Arabic food for over five years, and one dish I always repeat twice a week is the Arabic Vermicelli Rice Recipe. It’s simple, tasty, and my whole family loves it. I usually make it as a side dish with stews like mulukhiyah, green beans, chicken, or pea stew.

This rice is a regular part of our meals, and it brings back memories of my mom cooking that I love the most. I still remember the warm smell and the fluffy texture of Arabic rice when mom served rice on the dining table. I’ve made it so many times now. Everyone has their method of cooking, but today I’d love to share how I cook it in my kitchen. Let’s have a quick look:

What is Arabic Vermicelli Rice?

Arabic rice, sometimes called vermicelli rice or “ruz bil shi’riyah“. It’s a short-grain rice dish made with thin vermicelli noodles and cooked in ghee or butter. It’s soft, warm, and goes well with many Arabic dishes. Sometimes I top it with toasted almonds or pine nuts for an extra touch.

It looks simple, but the flavor is rich and comforting. It’s a dish I make all the time, and my kids love it too. I’m sure every woman loves to eat rice, and Arab people think that food is incomplete without having delicious rice. Let’s move to the making and discuss the ingredients.

Arabic Vermicelli Rice Recipe Ingredients (I Use)

When I cook this dish, I use just a few ingredients for authentic Arabic rice recipe. But each one makes a big difference. Let’s have a list of these:

• 1 cup short-grain white rice (like Egyptian or Calrose)
• 1 tablespoon ghee or butter (you can also use oil)
• ⅓ cup vermicelli noodles (not angel hair pasta)
• 1 cup boiled water
• ¼ teaspoon salt

Short-grain rice works best for this dish. I usually find Egyptian brands at my local Middle Eastern store. I always soak the rice before cooking. Just 10 to 15 minutes of soaking helps the rice cook evenly and come out fluffy. Always soak your rice first, and don’t let it sit for a long time.

Ghee adds a lot of flavor, but if I don’t have it, butter or even olive oil works too. The vermicelli is thin and cooks fast, so I always keep a check on the cooking without leaving the dish on the stove. One thing you need to consider is that you don’t run for the same things; you can use any rice brand that you usually use.

How to Make Arabic Vermicelli Rice Recipe (Step-by-Step Guide)

First, I clean the rice to let out all the stones. Cleaning is important because a stone can change your mood at the table, and you’ll dislike it. I rinse the rice well under running water until it looks clear. Then I soak it for 15 minutes. This step is very important; it makes the rice fluffy instead of sticky.

While the rice is soaking, I heat ghee in a pot over medium heat. Stove heat matters a lot in cooking, so try to copy it as I describe. Then I add the vermicelli noodles and stir all the time until they turn golden brown. They cook quickly, so I never leave the stove.

Once the noodles are ready, I drain the soaked rice and add it to the pot. I sprinkle in the salt and mix everything together so the rice gets coated with the ghee and noodles.

Next, I pour in the boiled water. As soon as it starts boiling again, I cover the pot and turn the heat down low. I let it cook for about 15 minutes.

After that, I turn off the heat and let the rice sit for another 10 minutes. Then I gently fluff it with a fork, and it’s ready to serve. It’s a quite simple and quick recipe with yummy flavor.

Tips That Help Me Every Time

Over the years, I’ve learned a few helpful tricks that make this rice turn out great every single time. You need to follow a perfect recipe on your table to impress your guests. Let’s learn:

• Soaking the rice helps. If you skip it, you’ll need to change the amount of water, and the rice might not cook properly.
• Always use the same cup to measure both the rice and the water. This keeps the ratio balanced.
• If the rice soaks for too long, it will absorb more water, so I use a little less boiled water when cooking.
• Sometimes, instead of water, I use vegetable broth or chicken broth to make the rice more flavorful.
• And when I cook the vermicelli, I never leave it alone. It browns fast and can burn quickly, so I stir it constantly until it’s golden.

How I Store and Reheat It

If I have leftovers, I put them in a covered container and store them in the fridge. It stays good for about 3 to 4 days. To reheat, I place it in a pan with a little water and warm it slowly on low heat with the lid on. You can also use a microwave, but I still like to add a spoonful of water so it stays soft.

Final Thoughts

This simple Arabic Vermicelli Rice Recipe is one of the easiest and most comforting dishes I know. I’ve cooked it so many times, and every time it reminds me of my childhood. It’s really good enough to enjoy with any meal. My family asks for it often, and I love how quick and easy it is to make. If you’ve never tried it, I hope my version helps you enjoy it too. It only takes a few simple steps, and once you get the hang of it, you’ll be making it again and again, just like I do. Happy cooking!

FAQs

What kind of rice do you use for Arabic vermicelli rice?

I always use short-grain white rice, like Egyptian or Calrose. These kinds of bread cook quickly and stay fluffy, which is perfect for this dish.

Can I make it without vermicelli?

Yes, you can. I’ve made it without vermicelli a few times. Just cook the rice in ghee or oil, stir it for a minute, then add water and let it cook the same way.

Why do I need to soak the rice?

From my experience, soaking helps the rice cook better. It makes the grains soft and fluffy, and they don’t stick together.

Can I turn this into yellow rice?

Yes, I do that sometimes. Just add ¼ teaspoon of turmeric before you add the water. It gives the rice a nice yellow color and a soft flavor.