Rice with Vermicelli

Rice with Vermicelli


Updated post.

This is quite honestly the best rice dish in the world.

Soft yet crispy, Papa G’s rice with vermicelli is crunchy and light, making for the perfect side dish or base for lots of dishes. I make mine vegan.


rice with vermicelli
Photograph © Yorkshire Camera.


  • 100g rice
  • 50g unsalted butter/ dairy free spread
  • 25g vermicelli broken into small pieces
  • 200ml chicken stock or water
  • 1/2 teaspoon salt


Wash the rice in a deep bowl over cold water a few times until all the starch has gone. Drain and keep aside.

Melt the butter in a heavy saucepan over a low heat. Add the vermicelli and cook for 4-5 minutes until it becomes very dark brown. Add the rice and cook for 1-2 minutes. Pour in the stock or water. This should always be double the volume of rice. Add the salt and stir well with a wooden spoon.

Heat rice over a high heat until it boils, cover the saucepan tight with a lid down and simmer for 20-15 minutes or until all the liquid has absorbed the rice. Serve with a main course.

Recipe ©George Psarias.



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