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Lebanese Almond Rice

Lebanese Almond Rice Recipe

Fragrant Lebanese rice pilaf with toasted vermicelli noodles and golden almonds. This roz bil lauz is fluffy, buttery, and nutty - the perfect side dish for grilled meats, stews, and special occasions.
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Total Time 30 minutes
Servings: 6 servings
Calories: 310
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 cups long-grain white rice preferably basmati
  • 1/2 cup vermicelli noodles broken into small pieces (1/2 to 1-inch pieces)
  • 1/2 cup sliced or slivered almonds unsalted
  • 4 tablespoons butter or ghee
  • 3 cups water or chicken broth
  • 1 teaspoon salt adjust if using salted broth
Optional Additions
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 tablespoons pine nuts in addition to or instead of almonds

Method
 

  1. Rinse the rice under cold water until clear, then drain and set aside.
  2. Break the vermicelli into small pieces and set aside.
  3. Melt the butter in a pot over medium heat, then add the vermicelli and almonds. Stir until golden and fragrant, about 3–5 minutes.
  4. Add the rice and stir to coat well. Cook for 1–2 minutes.
  5. Pour in the water or broth, add salt and any optional spices, and stir once.
  6. Bring to a full boil over medium-high heat.
  7. Reduce heat to low, cover, and cook for 15–18 minutes without lifting the lid.
  8. Turn off the heat and let it sit, covered, for 5 minutes.
  9. Remove the lid, discard the bay leaf if used, and fluff with a fork.
  10. Serve warm, topped with extra almonds if desired.