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Rice with Vermicelli and Toasted Almonds Recipe

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★★★★★

4.9 from 94 reviews

A delightful Middle Eastern-inspired rice with vermicelli, toasted almonds, and caramelized raisins. This recipe features perfectly cooked fluffy rice combined with nutty, toasted vermicelli and a sweet contrast from golden raisins, making it an elegant and flavorful side dish or base for your meal.

Ingredients

Scale

Rice and Vermicelli

  • 2 cups (400 g) long grain rice (e.g., basmati)
  • 1 cup (80 g) broken wheat vermicelli
  • 3 cups (705 g) cold water
  • 1½ tsp salt
  • 5 Tbsp extra virgin olive oil (divided)

Toasted Almonds and Raisins

  • 1 cup (120 g) slivered almonds
  • ¾ cup (110 g) golden raisins or sultanas

Instructions

  1. Rinse the Rice: Line a plate with paper towels. Use a fine mesh colander to rinse the rice thoroughly under cold running water to remove excess starch. Set both the rinsed rice and plate near the stove for later use.
  2. Toast the Almonds: Heat 2 tablespoons of olive oil in a large saucepan or small stockpot over medium-low heat. Add the slivered almonds and stir constantly for 5 to 7 minutes until they turn golden brown. Remove them with a slotted spoon onto the paper-towel-lined plate and turn off the heat.
  3. Toast the Raisins: Using the same pot and remaining oil, add the golden raisins and place back over low heat. Stir for 1 to 2 minutes until they slightly puff up and caramelize. Remove with a slotted spoon to the plate with the almonds and turn the heat off.
  4. Toast the Vermicelli: Discard any remaining oil and wipe the pot clean with a paper towel. Add the vermicelli and another 2 tablespoons of olive oil to the pot. Place over medium-low heat and stir constantly for about 3 minutes until the vermicelli turns a light golden brown color.
  5. Combine with Rice and Water: Remove the pot from heat. Immediately stir in the rinsed rice to cool the vermicelli and prevent over-toasting. Add 3 cups of cold water and 1½ teaspoons of salt to the mixture.
  6. Cook the Rice and Vermicelli: Place the pot over high heat and add 1 tablespoon of extra virgin olive oil. When the mixture reaches a boil, cover with a lid, reduce heat to low, and cook undisturbed for 15 minutes to allow the rice and vermicelli to absorb the water fully.
  7. Rest the Rice: Remove the pot from the heat but keep it covered without uncovering or peeking. Let the rice rest for at least 5 minutes and up to 30 minutes so it can finish steaming and settle properly.
  8. Fluff and Serve: After resting, fluff the rice gently with a fork to separate the grains. Spoon the rice onto a serving dish and evenly sprinkle the toasted almonds and caramelized raisins on top for garnish and added texture.

Notes

  • Rinsing the rice removes excess starch and prevents the rice from becoming sticky.
  • Stir constantly when toasting almonds and vermicelli to avoid burning and achieve an even golden color.
  • Do not uncover the pot while the rice is cooking or resting to ensure proper steam cooking.
  • This dish pairs well with Middle Eastern stews, grilled meats, or vegetable dishes.
  • You can substitute almonds with pine nuts or pistachios if preferred.
  • Using broken wheat vermicelli adds a desirable texture and nutty flavor to the dish.

Keywords: rice with vermicelli, Middle Eastern rice dish, toasted almonds, caramelized raisins, basmati rice, vermicelli recipe, easy side dish, vegetarian rice recipes

Find it online: https://dinewithlily.com/rice-with-vermicelli-and-toasted-almonds-recipe/