Vermicelli Rice Recipe

Prep vermicelli

Place the 8 oz rice vermicelli in a large heatproof bowl and cover with warm water. Let soak 10–12 minutes until pliable but not fully soft. Drain well and set aside in a colander.

Toast vermicelli

In a large heavy-bottomed pot over medium heat, melt 2 tablespoons butter or warm 2 tablespoons neutral oil. Add drained vermicelli and cook, stirring frequently, until strands are lightly golden and fragrant, about 3–5 minutes. Be careful not to burn. Remove vermicelli to a bowl and set aside.

Rinse rice

Rinse 2 cups rinsed long-grain white rice under cold water until water runs clear. Drain thoroughly in a fine-mesh sieve for 2–3 minutes.

Combine rice and vermicelli

Return the pot to medium heat and add 1 tablespoon olive oil. Add the drained rice and toast, stirring, for 1 minute. Return the toasted vermicelli to the pot and stir to combine with the rice.

Cook rice

Add 2.25 cups water plus 1 cup chicken or vegetable stock (total 3.25 cups liquid) and 1 teaspoon salt to the pot with rice and vermicelli. Bring to a gentle boil uncovered, then reduce heat to the lowest setting, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Turn off heat and let rest, covered, 10 minutes.

Cook aromatics

While rice cooks or rests, heat 3 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté until translucent and beginning to brown, about 6–8 minutes.

Add garlic and spices

Add 4 teaspoons minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon black pepper, and 1 teaspoon salt. Cook, stirring, 1–2 minutes until fragrant. Adjust seasoning to taste.

Combine with rice

Fluff the rested rice and vermicelli with a fork. Transfer rice to the skillet with the aromatics (or add aromatics to the rice pot) and gently fold to combine, coating rice evenly with oil and spices. Taste and adjust salt and pepper if needed.

Incorporate vegetables and protein

Fold in 1 cup thawed frozen peas (or mixed vegetables) and, if using, 2 cups cooked shredded chicken or cooked shrimp. If vegetables are cold, warm the skillet over low heat and cook gently 3–4 minutes until heated through.

Finish and garnish

Stir in 1/2 cup toasted pine nuts or slivered almonds and 1/4 cup chopped fresh parsley. Drizzle 2 tablespoons fresh lemon juice over the rice and toss gently to combine. Adjust seasoning. Transfer to a serving pan.

Serving for office package

Keep warm in an insulated carrier or chafing dish for office delivery. For best results hold at 60–65°C (140–149°F) and provide serving utensils and garnishes (extra toasted nuts, lemon wedges, chopped parsley) separately.