Lebanese Rice with Vermicelli

A classic Lebanese everyday rice pilaf with toasted vermicelli noodles, garnished with pine nuts.

⏱️ Prep: 30 min🍳 Cook: 20 min

Ingredients

2 cups	480 ml	uncooked medium-grain rice, rinsed until water runs clear, drained well
—		water for soaking rice
2 1/2 tablespoons	38 ml	olive oil
1 cup	240 ml	broken vermicelli pasta
3 1/2 cups	840 ml	water for cooking rice
—		salt, to taste
1/2 cup	120 ml	toasted pine nuts, for garnish

Place the drained rice in a bowl. Add enough water to cover it, and soak for 20 minutes. Drain well.
Pour the oil in a nonstick pot over medium heat, and toast the vermicelli. Stir continuously to prevent scorching.
Stir in the rice and salt.
Add 3 1/2 cups of water and bring it to a boil. Continue boiling until almost all the water has been absorbed by the rice. Be careful not to burn the rice.
Reduce the heat to low and cover the pot. You may need to remove it from the heat for a while if rice begins to scorch.
Let it cook for 10-15 minutes. Do not remove the lid during this time.
Turn the heat off. Leave the lid on, and let it cook in the residual heat 10-15 minutes longer.
Serve garnished with toasted pine nuts.