Lebanese

Lebanese Rice

Buttery rice toasted with golden orzo — simple, perfect, essential

Prep
15 min
Cook
20–30 min
Servings
4–6

Ingredients

  • 2 cups long-grain white rice
  • 2 tsp salt
  • 3 tbsp butter
  • ½ cup orzo or vermicelli, broken into ¼-inch pieces
  • 4 cups water
Note: Orzo or vermicelli can be found at Middle Eastern import stores.
Serve with: Pairs beautifully with Yahnee (Lebanese stewed lamb), Cabbage Rolls, or Hashwa.

Original Recipe Card

Typed Lebanese Rice recipe card
Typed family recipe card

Directions

  1. Rinse rice in cold water until the water runs completely clear. Drain well.
  2. Melt butter in a medium saucepan over medium heat. Add the orzo or broken vermicelli.
  3. Stir constantly until the pasta turns a deep golden brown — about 3–4 minutes.
  4. Add the drained rice and stir gently to coat with butter and mix with toasted pasta.
  5. Add water and salt. Stir once, then bring to a boil over medium-high heat.
  6. Once boiling, reduce to the lowest heat. Cover tightly and cook until all water is absorbed — 20 to 30 minutes. Do not lift the lid.
  7. Remove from heat. Rest covered 5 minutes, then fluff with a fork and serve.
The key: Toast the pasta to a rich amber before adding the rice — that browning gives Lebanese rice its distinctive nutty flavor.