Middle Eastern Rice Recipe (Basmati Rice with Toasted Vermicelli)

Middle Eastern rice is one of those sides that somehow makes the whole meal better. It starts with very thin noodles – called vermicelli – fried in oil until they’re deep golden and toasty. That step adds a warm, nutty flavor you just don’t get with plain rice. Then in goes the basmati, which gets lightly fried with the noodles before everything steams to fluffy perfection.

It’s the rice I make when I want something simple but a little special. Perfect next to chicken, meatballs, or any saucy stew, but also great with meals that don’t have a drop of sauce. I’ve even made fried rice with leftovers, and it was sogood. Once you try it, you’ll see why this one ends up in the regular dinner rotation.

Why You’ll Love This Recipe

• Comfort food vibes – warm, toasty flavor that’s homey and satisfying.
• It’s simple but feels special – a couple of extra minutes to toast the noodles makes all the difference.
• Perfect texture every time – fluffy basmati rice with just the right amount of bite.
• Pairs with anything – chicken, beef, stews, grilled veggies, you name it.
• Great for leftovers – turns into amazing fried rice the next day.

Watch How to Make It

See exactly how this Middle Eastern rice comes together — from toasting the noodles to getting that perfect fluffy texture.

Watch it on YouTube for more easy recipes.

Middle Eastern Rice Ingredients

• Basmati rice – the best choice for light, fluffy grains that don’t clump.
• Vermicelli noodles – very thin pasta that toasts quickly and gives that signature nutty flavor. Their thin shape matches the rice beautifully, so avoid thicker noodles for the best texture.
• Olive oil or neutral oil – for frying the noodles and rice.
• Salt – to season the rice as it cooks.
• Water – the right ratio is key for perfect texture (see recipe card for measurements).

Tip: You can usually find vermicelli in the pasta section, Middle Eastern markets, or even labeled as “short cut vermicelli” or “angel hair pasta broken into pieces.”

How to Make Middle Eastern Rice

1. Toast the noodles – Heat oil in a pot over medium heat. Add the vermicelli and stir constantly until they turn a deep golden brown. Keep a close eye so they don’t burn.
2. Add the rice – Stir in the basmati (if you wash your rice, do it before this step and drain well so it doesn’t splatter in the oil) and fry for about 3 minutes to coat the grains and build flavor.
3. Season and add water – Add salt and the measured boiling water (see recipe card). Stir once, then cover and bring to a gentle boil. Once it’s boiling, turn the heat down to the lowest possible setting and continue cooking covered for 20 minutes.
4. Rest – Turn off the heat and let the rice sit, still covered, for 10 minutes.
5. Fluff and serve – Open the lid, fluff the rice with a fork, and enjoy.

Tip: Resist the urge to peek while cooking — keeping the lid closed locks in steam for perfect, fluffy rice.

Tips for Making the Best Middle Eastern Rice

• Toast the noodles well – That deep golden color is what gives this rice its signature nutty flavor. It’s the one step that makes it truly different from regular rice.
• Wash the rice – This removes excess starch, so your grains stay fluffy instead of sticking together. It’s the secret to light, restaurant-style rice at home.
• Drain thoroughly – Dry rice won’t make the oil splatter, and it helps the grains fry evenly with the noodles for better flavor.
• Toast the rice with the noodles – Those extra 3–4 minutes of frying give the rice an even richer, more developed flavor before steaming.
• Add boiling water carefully – Pour it in slowly to avoid burns from the steam, and try not to position your arm directly over the pot. The steam can be intense and will escape quickly when the water hits the hot oil and noodles.
• Salt the water like soup – This is your chance to make sure the rice is seasoned all the way through. Taste the cooking water as if it were soup — it should be pleasantly salty. If it needs more, add it now before the lid goes on.
• Use the lowest possible heat – After the water comes to a boil and you cover the pot, turn the heat down as low as your stove allows. On some stoves, the true lowest heat is right before it clicks off, so experiment if you have that setting. Gentle heat lets the rice cook evenly without scorching or drying out.
• Keep the lid closed – Opening the pot mid-cook or during the resting time lets steam escape, and steam is the key to perfectly cooked, fluffy grains.
• Rest before fluffing – Once the 20 minutes of cooking are done, do not open the pot. Keep it closed for another 10 minutes so it stays sealed for a total of 30 minutes. Then fluff with a fork so the grains stay separate and don’t get mushy.

Storage & Reheating Tips

• Fridge: Store cooled rice in an airtight container for up to 4 days.
• Reheat: Warm in a pan over low heat with a splash of water to loosen the grains, or microwave in short bursts.

Recipes That Go Perfectly with This Middle Eastern Rice

This rice is amazing on its own, but it really shines alongside these dishes:

• Moroccan Beef Stew – sweet, savory, and aromatic with tender beef and chunks of pumpkin.
• Chicken with Mushrooms – juicy chicken, earthy mushrooms, and a rich soy-date sauce that’s perfect for spooning over rice.
• Zhoug Recipe – a spicy, herby sauce that adds fresh heat and brightness to every bite.

Whether you serve it with something saucy like Moroccan beef stew, pair it with juicy chicken and mushrooms, or add a spoonful of zhoug for heat, this Middle Eastern rice just works with everything. It’s simple, comforting, and one of those recipes you’ll find yourself making again and again.

If you try it, I’d love to hear how you served it — drop a comment or share a photo so we can all get more ideas.