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Riz bi Sh'arieh (Lebanese Rice with Vermicelli)

This traditional Lebanese rice dish will accompany almost any main course. It's fluffy and buttery, with the nuttiness of browned butter.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Lebanese, Levantine, Mediterranean, Middle Eastern
Keyword: kosher food, lebanese, lebanese food, middle eastern, parve, rice, rice with noodles, riiz bil sh'arieh, riz bi sharieh, side dish, vermicelli
Servings: 4 people
Author: The Elegant Economist
Cost: $2


  • Rice Cooker -or- Medium Saucepan


  • 2 Tbsp good quality salted butter for a parve dish, substitute with oil (avocado or safflower is good)
  • 1 Tbsp high heat oil, such as safflower or avocado
  • ½ cup cut vermicelli noodles uncooked
  • 1 cup white rice, medium grain I use sona masoori (an Indian rice)
  • ½ tsp salt
  • 2 cups water (or vegetable, chicken broth)

Garnish (Optional):

  • 2 Tbsp toasted pine nuts (I toast with a little butter or oil for about 2 minutes over medium heat)
  • handful fresh parsley (or coriander), roughly chopped


Prepare the Rice:

  • Wash your rice in cold water to remove any excess starch. I do this several times until the water is relatively clear. Place your rice, water, and salt in your cooking vessel (saucepan or rice cooker) and leave to soak for 15 minutes while you prepare the vermicelli.

Toasting the Vermicelli:

  • In a large pan, add your butter and oil over medium heat. Once melted, add your cut vermicelli.
  • Toast the vermicelli for 1-2 minutes, until golden brown (do not burn!)
  • Immediately remove from heat and pour into rice cooker (or saucepan) with salt, rice, and water.

Rice Cooker Instructions:

  • Pour the hot vermicelli (butter and all) into your rice cooker bowl. Stir to combine. Set on 'white rice' setting and the rice cooker will handle the rest.
  • Serve with toasted pine nuts and a handful of chopped parsley.

Stovetop Instructions:

  • Pour the hot vermicelli into your saucepan with the rice, water, and salt.
  • Bring mixture to a boil over high heat, stirring occasionally. Once boiling, reduce the heat to medium (5-6/10) and cover with lid, cook for an additional 15 minutes. Fluff with a fork and serve.
  • Serve with toasted pine nuts and a handful of chopped parsley.