Vermicelli Rice
2025-03-25- Cuisine: Middle Eastern
- Course: Rice and Biryanis
- Skill Level: Beginner
- Yield : 500 gms
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Today, I made Middle Eastern Chicken and Potato Stew and was looking for a rice recipe to pair with it when I came across this Vermicelli Rice. Light, fragrant, and subtly buttery, it has the perfect balance of texture and flavor, making it an ideal match for the stew. The toasty aroma of browned vermicelli blending with fluffy rice and a hint of cinnamon reminded me why the simplest recipes are often the most satisfying. This dish came together effortlessly, and when I finally plated both dishes, it felt like a match made in culinary heaven.
Ingredients
- Fragrant Basmati Rice 2 cup
- Vermicelli 1/4 cup
- Cinnamon stick 2"
- Water 4 cups
- Salt to taste
- Butter or gheel 1 tsp
Method
Step 1
In a deep pan, heat ghee or butter and toast the vermicelli until it turns golden brown and slightly fragrant.
Step 2
Add the rice and sauté it with the vermicelli over medium heat for a minute.
Step 3
Pour in water and add salt to taste. Drop in the cinnamon stick. Let the water come to a boil, then wait until the rice absorbs most of it.
Step 4
Cover the pan with a lid, reduce the heat to the lowest setting, and let the rice cook. Once the rice is about 95% done and all the water has been absorbed, turn off the heat and allow it to steam for 4–5 minutes.
Step 5
Serve hot, garnished with fresh coriander.
Serving suggestion
Vermicelli rice goes best with lightly aromatic, thin chicken or mutton stew but you can serve it with any Indian curry too.