{"id":6503,"date":"2026-10-16T03:52:28","date_gmt":"2026-10-16T08:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-rice-with-vermicelli\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-lebanese-rice-with-vermicelli","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-lebanese-rice-with-vermicelli\/","title":{"rendered":"How to Make Lebanese Rice with Vermicelli (Riz bi Sh’arieh)"},"content":{"rendered":"

Riz bi sh’arieh is the rice under almost every Lebanese stew: fluffy grains flecked with vermicelli toasted until deep golden. Get the ratio right once and it never fails.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n20 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n25 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Riz bi sh’arieh (rice with vermicelli) is the everyday rice of Lebanon. Thin vermicelli noodles are toasted in fat until they turn the color of hazelnuts, then rice is stirred in and cooked by absorption until each grain is separate and tender. The toasted noodles give the rice a nutty flavor and the speckled look that tells you it is Lebanese.<\/p>\n

It goes under bamia, fasoulia, spinach stew and molokhia, next to grilled chicken, and it is the base for festive rice with meat and nuts. Families use butter or ghee for richness, but olive or vegetable oil makes it fully vegan, and broth instead of water makes it more savory.<\/p>\n

Ingredients<\/h2>\n