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!
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
- Versatile: This Vermicelli Rice can be enjoyed as a side to almost anything. It’s so versatile!
- 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.
- 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.
- 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!
Tools
- Medium Pot + Lid
- Wooden Spoon
How to Make this Recipe
Step 1: Toast the Vermicelli
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!
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
- 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
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!
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.
If you have leftovers, simply add them into an airtight container. The container should keep well in the fridge for up to 5 days.
The easiest way to reheat this Vermicelli Rice is to warm it up in the microwave.
No, the vermicelli in this recipe makes it so that it is not gluten free.
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
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.
Nora says
I love the Armenian style rice pilaf. One of the yummiest foods on the
table always!!
The Foreign Fork says
So glad you liked it Nora!
Violet Smith says
This technique is mentioned in the comments here: https://youtu.be/r0bCX9xd7p8
davao rice supplier from thailand says
Very neat blog post.Really looking forward to read more. Will read on…