Israeli-style rice is a stovetop pilaf of fluffy rice and toasted vermicelli, often seasoned simply with onion and warm spices. Similar rice-and-noodle dishes are made across the Levant and neighboring regions, with variations from household to household; this version is easy to pair with grilled vegetables, chicken, or beans.
Ingredients
- 1½ cups (285 g) basmati or other long-grain white rice
- ½ cup (45 g) dry vermicelli, broken into pieces about 1 inch (2.5 cm) long
- 2 tablespoons (30 ml) olive oil, or 2 tablespoons (28 g) unsalted butter
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 2¼ cups (540 ml) low-sodium chicken or vegetable broth
- 1¼ teaspoons (6 g) fine salt, or less if the broth is salted
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground turmeric, optional
- 1 tablespoon (15 ml) lemon juice, optional
- ¼ cup (15 g) chopped flat-leaf parsley, for serving
- ¼ cup (25 g) sliced almonds, toasted, optional
Instructions
- Rinse and drain the rice. Put the rice in a fine-mesh sieve and rinse under cool water, moving the grains around with your fingers, until the runoff is mostly clear. Shake the sieve well and let the rice drain while you prepare the other ingredients. Rinsing removes loose surface starch, which helps keep the finished pilaf distinct rather than sticky. There is no need to soak the rice for this recipe.
- Prepare the vermicelli and aromatics. Break the vermicelli into short pieces if it is not already broken. Dice the onion finely so it softens at the same pace as the noodles toast. Measure the broth and spices before you start cooking; once the noodles are golden, the remaining steps move quickly.
- Soften the onion. Set a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the oil or butter and warm it for about 1 minute. Stir in the onion and cook for 5 minutes, stirring often, until it is soft and translucent but not deeply browned. If the onion begins to catch, lower the heat slightly rather than adding extra oil.
- Toast the vermicelli. Add the broken noodles and stir continuously for about 3 minutes, until most pieces are golden brown. Watch closely: vermicelli can go from toasted to burnt quickly, and the color may be uneven if the pieces are not stirred. Add the drained rice, cumin, cinnamon, black pepper, turmeric if using, and salt. Stir gently for 1 minute to coat the grains and distribute the spices.
- Add the broth and bring it to a boil. Pour in the broth and scrape the bottom of the pan with a wooden spoon to loosen any toasted bits. Raise the heat and bring the liquid to a gentle boil, which usually takes about 2 minutes. Taste a small spoonful of the broth and adjust the salt now; avoid stirring once the rice begins to cook.
- Cover and simmer. Reduce the heat to low, cover the saucepan tightly, and simmer for 17 minutes. Keep the lid closed so steam stays in the pan. If your burner runs hot, use its lowest stable setting; a hard boil can make the bottom scorch before the rice is tender. At the end of the simmer, check a few grains near the center. If they are still firm and the pan looks dry, sprinkle in 1 to 2 tablespoons (15 to 30 ml) hot water, cover, and cook for another 2 to 3 minutes.
- Rest, fluff, and finish. Turn off the heat and leave the covered pan undisturbed for 10 minutes. This resting time lets the moisture settle through the rice. Remove the lid and fluff gently with a fork, lifting from the edges toward the center so the vermicelli stays distributed. Fold in lemon juice if using, then scatter parsley and toasted almonds over the top. Serve warm.
Tips
- Choose the right rice. Basmati gives the pilaf long, separate grains and a light aroma; ordinary long-grain white rice also works. Short-grain rice tends to be stickier, so it will not give quite the same fluffy result. If using brown rice, do not swap it in without changing the liquid and cooking time; it needs substantially longer to cook.
- Toast gently and watch the color. The toasted noodles contribute a nutty flavor and golden flecks, but dark brown or black bits taste bitter. Stir steadily and keep the pan at medium heat. If the butter browns too fast, lower the heat before adding the noodles.
- Adjust for your broth. Low-sodium broth makes the salt easier to control. If you have only regular broth, start with ½ teaspoon salt and taste the liquid before it boils. For a vegetarian version, use vegetable broth; water works in a pinch, though the rice will taste milder and may benefit from a little extra salt and lemon.
- Keep the lid on during simmering. Lifting it releases steam and changes the cooking conditions, so resist checking repeatedly. If your lid is loose, lay a clean kitchen towel over the pot before setting the lid on top, keeping the towel ends away from the burner. Remove the lid carefully after cooking because trapped steam is hot.
Serving Suggestions
Serve this rice as a side dish with roasted or grilled chicken, lamb, or fish, or make it part of a vegetarian spread with hummus, chopped salad, roasted cauliflower, and warm flatbread. Its mild spice profile is especially useful alongside dishes with tangy sauces, pickles, or a squeeze of lemon. For a simple weekday plate, add chickpeas or white beans and a spoonful of yogurt or tahini sauce.
For a meal with several shared dishes, transfer the rice to a shallow serving bowl and finish it with parsley and toasted almonds just before it reaches the table. The nuts add crunch, while the herbs brighten the buttery, toasted flavor. Keep garnishes separate if diners have nut allergies or if the rice will be stored for later. A small bowl of lemon wedges lets everyone adjust the acidity to taste.
Variations
Use a different noodle. Thin vermicelli is traditional in many rice-and-noodle pilafs, but it can be hard to find in some grocery stores. Broken angel-hair pasta is a practical substitute: snap it into short pieces and toast it in the same way. The flavor is very similar, though the pieces may be slightly thicker. Avoid using instant noodles, which soften too quickly and can make the dish mushy.
Change the spice balance. For a more savory version, leave out the cinnamon and use a pinch more cumin. A little ground allspice can stand in for some of the cinnamon, though it gives the rice a warmer, more aromatic character. Turmeric is optional and mainly adds color; omit it if you prefer a pale rice pilaf. Keep additions restrained so the toasted vermicelli remains noticeable.
Add vegetables or dried fruit. Stir ½ cup (60 g) thawed peas into the rice after fluffing, or serve sautéed mushrooms alongside it. For a sweet-savory variation, fold in 2 tablespoons (20 g) raisins after cooking. Avoid adding a large quantity of wet vegetables before simmering, because they release moisture and can throw off the rice-to-liquid balance.
Make it dairy-free or richer. Olive oil keeps the recipe dairy-free, while butter gives it a rounder flavor. You can also use a tablespoon of each. For extra richness, finish with a small drizzle of olive oil or a pat of butter after fluffing rather than increasing the cooking fat; that way, the noodles still toast evenly.
Storage and Reheating
Refrigerate leftover rice within 2 hours of cooking. Transfer it to a shallow, covered container so it cools promptly, and keep it refrigerated for 3 to 4 days. Store the herbs, almonds, and lemon separately when possible; parsley wilts, almonds lose their crunch, and lemon can make the rice taste sharper over time. Discard rice that has been left at room temperature for more than 2 hours.
For the stovetop, put the portion you want in a saucepan with 1 to 2 tablespoons (15 to 30 ml) water per cup of rice. Cover and warm over low heat, stirring once or twice, until steaming hot throughout. In a microwave, cover the rice loosely, add a splash of water, and heat in short intervals, stirring between them. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Reheat only the amount you plan to eat, since repeated cooling and warming affects both safety and texture.
You can freeze the cooled rice in airtight, meal-size portions for up to 2 months for best quality. Thaw it in the refrigerator and reheat it to 165°F (74°C), or reheat from frozen with a little water, covered, until steaming hot throughout. The grains may be softer after freezing, but they remain useful as a quick side or a base for a bowl.
Frequently Asked Questions
Is Israeli rice the same as rice pilaf?
It is a style of rice pilaf: rice is cooked with aromatics and broth, and this version includes toasted vermicelli. The name is used for different preparations, and similar rice-and-noodle dishes are common across the region. Ingredients and seasoning vary, so there is not one single version that every cook uses.
Can I make this with jasmine rice?
Yes. Jasmine rice is a fragrant long-grain option, though it is softer and can cling together more than basmati. Rinse it well, use the same amount of broth as written, and begin checking at 15 minutes of simmering because brands and grains can cook at different rates. Let it rest covered before fluffing.
Why did my rice turn mushy?
Common causes include using too much liquid, stirring while it simmers, cooking at too high a heat, or lifting the lid repeatedly. Measure the broth accurately, keep the pan covered on low, and let the rice rest before fluffing. If your rice is consistently soft, reduce the broth by 2 tablespoons (30 ml) the next time.
Can I prepare Israeli rice ahead of time?
Yes. Cook it earlier in the day, cool it promptly in a shallow container, and refrigerate it within 2 hours. Reheat the rice with a splash of water, covered, until it reaches 165°F (74°C). Add the parsley, toasted almonds, and lemon after reheating so the garnishes keep their texture and fresh flavor.
What can I use instead of vermicelli?
Break thin angel-hair pasta into short lengths and toast it until golden, just as you would vermicelli. Thin egg noodles can also work if broken small, but they may be richer and thicker. If you leave the noodles out entirely, the result is still a good spiced rice pilaf, but it will not have the characteristic toasted noodle flavor.
Related
- Israeli Falafel Recipe for Crisp, Herb-Filled Fritters
- Israeli Fish Recipe: Spicy Tomato-Simmered Fish Stew
- Israeli Chocolate Balls: Easy No-Bake Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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