Arabic rice is an important side dish in many recipes, especially stews. The most common is vermicelli rice or ruz bil shi'riyah. This is an easy side dish that consists of just a few ingredients: rice (short grain rice) vermicelli pasta, oil or ghee, or a combination of both with some salt.
Palestinians or at least my family are very particular about which type of cooked rice is used with a specific dish, basmati rice for instance works perfectly well with maqluba. On the other hand vermicelli rice pairs well with some of the stews such as mulukhyia, green beans fasolia, or pea stew.
If you are one of those who is having a hard time perfecting your rice. I’m here to share with you the easiest and most straightforward way to do it, and also which type of rice to use.
Growing up I loved eating the fresh rice that my mom made immediately after it's been cooked. I always felt my mother's rice was the best. The perfection of Arabic rice is to make it fluffy and not sticky.
From experience, I've learned that the type of rice plays a big role in perfecting this Arabic white rice recipe.
What is Arabic Rice?
Arabic rice or Middle Eastern rice dish, is a very common dish across the Arab World. It is a short-grain rice cooked with ghee, a little butter or oil, with added vermicelli noodles. It is more like a rice pilaf that compliments many Palestinian Arabic dishes or Middle Eastern stews. It can be served alone or garnished on top with some roasted pine nuts or blanched almonds
Pick any short-grain white rice e.g. Cal-rose rice, two types that I easily find in most places. The trick is to soak the rice for about 15 minutes before cooking. This step will help tremendously in the cooking process and in making the rice fluffy, rather than sticky.
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Equipment
Measurement Cups - measuring the amount of rice with the amount of water is critical to have fluffy rice. Use the same measurement cup to measure both rice and water.
Cooking Pot - Depending on the amount of rice, a large saucepan or small is needed.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Short grain rice versus long grain: The type of rice makes a big difference in how the rice will turn out. I use short grain rice with this recipe, any of Egyptian rice brands or short-grain type. These can be found at any Middle Eastern grocery store.
Ghee or butter: The ghee or butter can give the rice an extra flavor. Vegetable oil or extra virgin olive oil can also be used as an alternative.
Vermicelli noodles: They are a type of noodles that are very thin and short, and not to be confused with angel hair pasta. Vermicelli noodles are an important addition to this recipe, and that is where the name vermicelli rice comes from.
Step-by-Step Instructions
Step 1: Rinse the rice, then soak it in water for 15 minutes.
Step 2: Rice after being soaked for 15 minutes
Step 3: On medium heat saute vermicelli noodles with ghee until golden brown.
Step 4: Rinse rice after soaked in water then add over the golden brown vermicelli, add salt, and integrate everything.
Step 5: Add boiled water, once starts boiling cover the pot and let it cook on low heat for about 10 minutes.
Step 6: Once rice is cooked, let it sit for 10 minutes and then fluff it with a fork. This process helps it from becoming sticky.
Pro Tips
- It is very important to soak the rice for 10-15 minutes before cooking, otherwise, the ratio for cooking between water and rice differs.
- Use the same measuring cup for rice and water.
- If rice is soaked for more than 15 minutes, then it observed more water and it would need less of the amount of water for cooking.
- To make the rice more rich and flavorful you can use vegetable stock or chicken stock instead of regular water.
- Vermicelli pasta is very fine and thin and gets roasted very quickly, to prevent it from burning it's best to keep an eye on continuous steering until they turn golden brown.
Storage and Re-Heating
Rice can be kept in the fridge for up to 3-4 days. You can reheat it on the top of the stove by adding a little water to the pan, and cover under low heat. Or in the microwave.
Frequently Asked Questions:
Short-grain Egyptian rice is the most popular.
Yes, you can, just skip the part where you add vermicelli, and add the rice directly on top of the oil, saute for 1-2 minutes then add boiled water.
Yellow rice usually does not include vermicelli, and that can be done by simply adding a ¼ teaspoon of turmeric to the rice before adding the water.
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How to Make Arabic Rice?
- Prep Time: 5
- Cook Time: 15 minutes
- Total Time: 20
- Cuisine: Arabic
- Diet: Vegetarian
Description
An traditional and easy recipe of how to make Arabic Rice with Vermicelli, three ingredients only. Served as a side dish next to many Middle Eastern stews.
Ingredients
- 1 cup short-grain white rice.
- 1 tablespoon ghee (butter or any oil)
- ⅓ cup vermicelli
- 1 cup of boiled water
- ¼ teaspoon sea salt
Instructions
- Soak rice for about 10-15 minutes.
- In a cooking pot, heat oil or butter, add vermicelli and continually steer until all evenly roasted, until turning golden brown.
- Rinse rice from water, pour over vermicelli, add salt, and continue to stir so that the rice is well-coated with ghee and vermicelli.
- Add boiled water, once it starts boiling, cover the pot and turn the heat low.
- Let it cook for about 15 minutes.
- Turn heat off and let it sit for 10 minutes and then fluff it with a fork.
Notes
- It is very important to soak the rice for 10-15 minutes before cooking, otherwise, the ratio for cooking between water and rice differs.
- Use the same measuring cup for rice and water.
- If rice is soaked for more than 15 minutes, then it observed more water and it would need less of the amount of water for cooking.
- To make the rice more rich and flavorful you can use vegetable stock or chicken stock instead of regular water.
- Vermicelli pasta is very fine and thin and gets roasted very quickly, to prevent it from burning it's best to keep an eye on continuous steering until they turn golden brown.
Linda says
Delicious recipe
★★★★★
Wafa Shami says
great recipe
★★★★★