• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Asia » Armenia » Vermicelli Rice (Armenian Rice Pilaf) Recipe

    Vermicelli Rice (Armenian Rice Pilaf) Recipe

    Published on Jan 25, 2022 Modified: Aug 9, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Homemade Vermicelli Rice Pinterest Image middle design banner
    Homemade Vermicelli Rice Pinterest Image top design banner
    Homemade Vermicelli Rice Pinterest Image bottom design banner
    Homemade Vermicelli Rice Pinterest Image top black banner

    This Armenian dish with Vermicelli rice can be thrown together with ingredients that I almost guarantee are already in your pantry. Rice and pasta are browned in butter then covered in chicken stock and left to simmer for 15 minutes. A taste of Armenia has never been so easy!

    Serving bowl of vermicelli rice with a copper serving spoon tucked inside.

    Vermicelli Rice is a common staple in a lot of cultures, so while this dish represents Armenia, it can also represent a lot of other cultures. 

    In this recipe Vermicelli pasta is toasted and then boiled together with rice to make an absolutely scrumptious Armenian Rice Pilaf Recipe! It has a touch of sweetness from the cinnamon, but a deep buttery flavor as well. 

    It reminds me a bit of an easier version of my Kabuli Pulao from Afghanistan! 

    This recipe is great for anyone, but especially a good fit for those learning how to cook. For just having 5 ingredients and a few simple steps, this recipe comes with big rewards. See the recipe card below for instructions on how to make it! 

    Recipe Origins

    Vermicelli rice is an easy side dish that is on a lot of Arabic/Armenian tables. It is called Vermicelli Rice because thin pasta called Vermicelli is cooked with the rice. It makes a delicious blend that is great as a side dish for almost any meal!

    It is sometimes also called Rice with Pasta, Rice with Noodles, or Armenian Rice Pilaf.

    Why Make this Recipe

    1. Versatile: This Vermicelli Rice can be enjoyed as a side to almost anything. It’s so versatile! 
    2. Pantry Staples: You probably already have everything you need in your pantry to make this recipe. Simple ingredients make this dish so easy to prepare. 
    3. Flavor: The butter, chicken broth, and cinnamon combo in this dish is just divine. I HIGHLY recommend trying it out! 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Measured ingredients for vermicelli rice.
    1. Vermicelli: Break the vermicelli pasta up into pieces before cooking. Note that vermicelli noodles and vermicelli pasta are different. Use vermicelli pasta in this recipe. 
    2. Rice: I use Long Grain White Rice, but I have also seen recipes that call for Basmati or Jasmine rice. 
    3. Cinnamon: The cinnamon is optional in this recipe. I only found a few Armenian Rice Pilaf recipes that call for cinnamon but it really does add a delicious flavor. This is up to you! 

    Tools

    1. Medium Pot + Lid
    2. Wooden Spoon 

    How to Make this Recipe

    Step 1: Toast the Vermicelli 

    Side by side photos of steps to prepared vermicelli rice. Left photo shows melting butter in pot. Right photo shows broken pieces of vermicelli added to pot and being browned.

    In a medium pot, melt the butter over low-medium heat. 

    Once the butter has melted, add the vermicelli and stir in the butter to toast the pasta. Stir until the vermicelli browns. 

    Step 2: Cook the Rice

    Once the vermicelli has browned, add the rice into the pot. Stir again to coat the rice in butter. Add the chicken stock, black pepper, salt, and cinnamon. 

    Turn the heat up and bring the contents to a boil. When the liquid has boiled,  put the lid on the pot and reduce it to a simmer. Allow the rice to simmer for 15 minutes or until the rice is fully cooked. 

    Keeping the lid on the pot, remove the rice from the heat and allow it to rest for 10 minutes. When the ten minutes is up, remove the lid, fluff the rice, and enjoy!

    4 picture collage of steps to prepare the vermicelli rice until its ready to serve.

    Garnishments

    Some recipes call for adding garnishments to the top of your Armenian Rice Pilaf. While I do not personally add this, some good options would be: 

    • Toasted Pine Nuts
    • Green Onions
    • Herbs

    Expert Tips

    Oblong serving bowl with vermicelli rice ready to serve.
    • You can sub angel hair pasta or fideo noodles if you cannot find vermicelli. Any will work. 
    • Watch your pasta carefully as you are browning it. It burns rather easily, and can go from toasted to burnt kind of fast. If your pasta is toasted but you can’t get the rice in fast enough, it is okay to remove it from the heat for a second while you scoop your rice. 
    • Make sure to rinse your rice before adding it to the pot! 
    • To serve, this recipe is normally piled high on a big platter! 
    • For a healthier twist, use olive oil instead of butter. 

    Recipe FAQs

    Top view of bowl filled with vermicelli rice next to a small container of whole black peppercorns.
    How to Keep my Rice from Being Soggy

    If your rice is soggy, there are a few ways we can fix it! The first way is built into the recipe: allow the rice to rest for 10 minutes before opening the pot. This will soak up any extra moisture in the pot. 

    If your rice looks like it might need even more help than that, put a piece of paper towel in between the top of the pot and the lid (once the pot is off the heat and away from any flame). The paper towel will tackle any extra liquid left! 

    Can I Make this Recipe Vegetarian/Vegan? 

    Yes! If you want to make this recipe vegetarian, simply use vegetable broth instead of chicken broth. 

    If you are vegan, you can also swap out the butter for a vegan substitute or olive oil. 

    Storing Leftovers

    If you have leftovers, simply add them into an airtight container. The container should keep well in the fridge for up to 5 days. 

    How to Reheat

    The easiest way to reheat this Vermicelli Rice is to warm it up in the microwave.

    Is This Recipe Gluten Free?

    No, the vermicelli in this recipe makes it so that it is not gluten free.

    Armenian church with yellow background.

    Did you enjoy this Vermicelli Rice recipe? If so, make sure to check out these other recipes I picked out just for you: 

    • Pigeon Peas and Rice
    • Coconut Milk Rice with Red Beans
    • Armenian Matiabour Soup
    • Armenian Cinnamon Tea Recipe

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Vermicelli Rice (Armenian Rice Pilaf) Recipe

    This Armenian dish with Vermicelli rice can be thrown together with ingredients that I almost guarantee are already in your pantry. Rice and pasta are browned in butter then covered in chicken stock and left to simmer for 15 minutes. A taste of Armenia has never been so easy!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Armenian
    Prep Time: 0 minutes
    Cook Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 440kcal
    Author: The Foreign Fork

    Equipment

    • Medium Pot/Lid
    • Wooden Spoon

    Ingredients

    • 6 tbsp butter
    • 2.5 oz fine vermicelli noodles, ⅓ cup, broken into smaller pieces
    • 1 cup long-grain white rice
    • 2 ½ cups chicken stock
    • ¼ tsp black pepper
    • ¾ tsp salt
    • ⅛ tsp cinnamon

    Instructions

    • In a medium pot, melt the 6 tbsp butter over low-medium heat.
    • Once the butter has melted, add the 2.5 oz vermicelli and stir in the butter to toast the pasta. Stir until the vermicelli browns.
    • Once the vermicelli has browned, add the 1 cup rice into the pot. Stir again to coat the rice in butter. Add the 2 ½ cups chicken stock, ¼ tsp black pepper, ¾ tsp salt, and ⅛ tsp cinnamon.
    • Turn the heat up and bring the contents to a boil. When the liquid has boiled, put the lid on the pot and reduce it to a simmer. Allow the rice to simmer for 15 minutes or until the rice is fully cooked.
    • Keeping the lid on the pot, remove the rice from the heat and allow it to rest for 10 minutes. When the ten minutes is up, remove the lid, fluff the rice, and enjoy!

    Notes

    • Vermicelli: Break the vermicelli pasta up into pieces before cooking. Note that vermicelli noodles and vermicelli pasta are different. Use vermicelli pasta in this recipe. 
    • Rice: I use Long Grain White Rice, but I have also seen recipes that call for Basmati or Jasmine rice. 
    • Cinnamon: The cinnamon is optional in this recipe. I only found a few Armenian Rice Pilaf recipes that call for cinnamon but it really does add a delicious flavor. This is up to you! 
    • You can sub angel hair pasta or fideo noodles if you cannot find vermicelli. Any will work. 
    • Watch your pasta carefully as you are browning it. It burns rather easily, and can go from toasted to burnt kind of fast. If your pasta is toasted but you can’t get the rice in fast enough, it is okay to remove it from the heat for a second while you scoop your rice. 
    • Make sure to rinse your rice before adding it to the pot! 
    • To serve, this recipe is normally piled high on a big platter! 
    • For a healthier twist, use olive oil instead of butter. 

    Nutrition

    Serving: 1serving | Calories: 440kcal | Carbohydrates: 56g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 804mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • 20 Rice Recipes to Make with The Rice in Your Pantry
      20 Rice Recipes to Make with The Rice in Your Pantry
    • Parmesan Risotto Recipe to Make at Home
      Parmesan Risotto Recipe to Make at Home
    • 8 Easy Soup Recipes from Around the World
      8 Easy Soup Recipes from Around the World
    • Cheesy Chicken and Rice Recipe
      Cheesy Chicken and Rice Recipe
    « Thai Peanut Noodles Recipe
    How to Make Arroz con Leche »

    Sharing is caring!

    74 shares

    Armenia, Rice

    Reader Interactions

    Comments

    1. Nora says

      December 25, 2022 at 10:10 pm

      I love the Armenian style rice pilaf. One of the yummiest foods on the
      table always!!

      Reply
      • The Foreign Fork says

        December 29, 2022 at 9:44 am

        So glad you liked it Nora!

        Reply
    2. Violet Smith says

      August 04, 2021 at 5:49 am

      5 stars
      This technique is mentioned in the comments here: https://youtu.be/r0bCX9xd7p8

      Reply
    3. davao rice supplier from thailand says

      December 18, 2019 at 10:14 am

      Very neat blog post.Really looking forward to read more. Will read on…

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Jamaican Sweet Potato Recipe

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Ackee and Saltfish

    Jamaica: Recipes, Background, and Culture

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    74 shares