Vegan Vermicelli Rice Recipe
This healthy vegan Middle Eastern vermicelli rice recipe is so easy to make and super delicious, that you must give it a try. Say goodbye to mushy rice, with this recipe you will master the techniques for making the fluffiest vermicelli rice that will impress your family and friends.
Ingredients
- 1 cup white basmati rice
- ½ cup vermicelli
- ¼ cup olive oil light olive oil
- 1 ½ cup water
- 1 tsp vegetable bouillon powder
- salt
Optional ingredients:
- cinnamon powder
- toasted almonds
- chopped fresh parsley
Instructions
- Wash, drain, and soak the rice for 20-30 minutes, this step is crucial before cooking the rice, so it cooks much faster if pre-soaked, and the rice will be fluffy.
- To a measuring jug add 1½ cups of hot water and dissolve the bouillon powder. Set it aside for later.
- Put the pan on the stove on high heat, once heated, lower the heat to a medium-high and add the olive oil, then add the vermicelli and start stirring it on medium-high heat for 5 minutes until golden brown. Be careful not to overcook your vermicelli as it can quickly burn and turns black, so keep an eye on it while stirring.
- Drain the soaked rice, and add it to the pan with the vermicelli and stir to combine, mix for 1 minute before adding the water to the pan. Add salt and some of the cinnamon powder if using and reserve the rest for garnishing at the end.
- Let the water boil for a minute on high heat. Lower the heat, put the lid on, and let it simmer for 15 minutes undisturbed.
- After 15 minutes, open the lid, fluff the rice with a fork, and turn the heat off. let the rice rest for 5 minutes with the lid close before you serve it.
- Serve the rice in individual bowls or on a big serving plate, garnish with the remaining cinnamon powder, toasted almonds, and chopped parsley. Enjoy!