Rice with Vermicelli: A Home-Style Recipe
Meals & sides · Makes 6 side servings · Published October 22, 2026
Toasted vermicelli adds nutty flavor and color to plain rice. The noodles change from golden to burnt quickly, so have the water ready.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 1 1/2 cups long-grain white rice
- 1/2 cup broken vermicelli
- 2 tbsp olive oil
- 3 cups water
- 1 tsp salt
Method
- Rinse rice until water runs mostly clear and drain well. Heat oil in a heavy saucepan.
- Add vermicelli and stir over medium heat until golden. Add rice and stir for 1 minute.
- Carefully add water and salt. Bring to a boil, cover, reduce heat to low and cook 15–20 minutes until rice is tender and water absorbed.
- Turn off heat, rest covered 10 minutes and fluff. Refrigerate leftovers in shallow containers within 2 hours; use within 3–4 days.
A better result
Different rice brands absorb different amounts of water. Check the package ratio and adjust if it differs significantly.
Serve it together
Pair with roasted lemon chicken or bean stew. Order prepared Shabbat rice to simplify a larger dinner.
Prefer it ready to serve?
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