Arabic Lebanese Rice


A quick and tasty side with this Arabic Rice Pilaf. Mixing vermicelli pasta and long grain rice, this recipe, full of olive oil and a pinch of cinnamon, delivers a perfect blend of taste and variety. Serve it with garnished parsley!

Preparation time: 5 minutes
Cooking time: 15 minutes
Resting time: 5 minutes
Total time: 25 minutes
Serves: 8


  • 2 tablespoon olive oil ( extra virgin)
  • 2 cups of white rice (long grain)
  • ½ cup of durum wheat vermicelli
  • Salt to taste
  • A pinch of cinnamon
  • Parsley or mint for garnishing


  1. Wash the rice thoroughly with water, drain and keep aside.
  2. In a non-stick pot, add the olive oil and heat on medium. Add vermicelli and stir well until vermicelli is brown in color.
  3. Add the rice on vermicelli and mix well, cooking with the olive oil.
  4. Sprinkle it with a pinch of cinnamon and salt.
  5. Mix in 4 cups of water and cook over high heat until boils. Cover the pan and reduce the heat to low for cooking for almost 15 minutes.
  6. Once the rice is fully cooked, remove the pan from the heat and let it sit for 5 minutes. Then open the lid and serve with nuts and fresh parsley or mint.

Notes: Make sure not to over fry the vermicelli, as it may result in burning.

Nutritional Info:
Calories: 251
Carbs: 48g
Protein: 3g
Fat: 3g

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