Syrian Vermicelli Rice (Riz b’sha’riyeh) Recipe – Easy & Delicious
Dec 29, 2025If you’ve ever wanted a quick, flavorful, and authentic Syrian side dish, this Vermicelli Rice (Riz b’sha’riyeh) recipe is for you! Traditionally made with vermicelli, I swapped in thin egg noodles this time — and it worked beautifully 😄. The toasted noodles add a nutty, golden flavor that pairs perfectly with long-grain white rice.
Ingredients (Serves 4–6)
- 2 cups long-grain white rice, rinsed and drained
- 1/2 cup vermicelli (or thin egg noodles)
- 2 tbsp oil
- 3 cups water
- Salt, to taste
Instructions
1️⃣ Heat the oil in a pot and add the vermicelli or thin egg noodles. Stir constantly to prevent burning — they toast FAST, so have the rice and water ready.
2️⃣ Once the noodles turn deep golden brown, add the rice and salt, and mix well.
3️⃣ Pour in 3 cups water, bring to a boil, then reduce to a simmer.
4️⃣ Cover and cook for 20–25 minutes, until the water is fully absorbed.
5️⃣ Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and serve warm.
Tips & Variations
- Noodle swap: Thin egg noodles are a great substitute if you can’t find traditional vermicelli.
- Flavor boost: Add a pinch of allspice or a bay leaf while cooking for a subtle aromatic twist.
- Serving ideas: This rice is perfect with Syrian stews, chicken dishes, or grilled vegetables.
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