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Arabic Rice

Fluffy long grain rice cooked with toasted vermicelli noodles in a light savory broth.

30 minEasyServes 4240 cal/serving

Middle EasternSideStovetopVeganVegetarianMediterraneanNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1/2 cup vermicelli noodles, crushed
  • 1 cup long-grain white rice, rinsed
  • 2 cups vegetable broth
  • 1/2 tsp fine sea salt

Instructions

  1. 1

    Heat 2 tbsp olive oil in a medium saucepan over medium heat.

  2. 2

    Add 1/2 cup crushed vermicelli noodles and cook, stirring constantly, for 3 to 4 minutes until golden brown.

  3. 3

    Add 1 cup rinsed long-grain white rice and stir for 1 to 2 minutes to coat in oil.

  4. 4

    Pour in 2 cups vegetable broth and season with 1/2 tsp fine sea salt.

  5. 5

    Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes.

  6. 6

    Remove from heat and let rest covered for 5 minutes before fluffing with a fork.

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Questions

What is Arabic Rice?

Fluffy long grain rice cooked with toasted vermicelli noodles in a light savory broth. This reference files it under Middle Eastern side: made on the stovetop, rated easy and about 30 minutes start to finish.

How much time should I plan for Arabic Rice?

As written, 30 minutes: 10 of prep and 20 of cooking. The longest single stretch is step 5 (15 minutes): "Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes."

Can I make Arabic Rice gluten-free?

Yes. The gluten in Arabic Rice is 1/2 cup vermicelli noodles, crushed. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Arabic Rice?

One serving (the recipe makes 4) is about 240 calories, with 5 g protein, 44 g carbohydrate and 5 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Arabic Rice?

Refrigerate what is left of Arabic Rice within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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