Now, as an adult, I make it for my own family, and every bite brings back those warm, nostalgic memories of home.
Looking for more sides? Try my Whole Roasted Cauliflower, Smashed Brussels Sprouts, and Kasha Varnishkes (Kasha and Bowties).
Pro-Tips
Rice: The key to getting fluffy, separated rice that isn’t sticky is to properly wash the rice under running water until the water runs clear to remove the starch.
Use chicken broth: Instead of water, cook your rice in chicken broth for added richness. It gives the rice more depth and makes it extra savory.
Fluff with a fork: When the rice is done, use a fork to fluff it up gently. This keeps the rice light and ensures the noodles stay crispy.
Add fresh herbs: Right before serving, sprinkle in some chopped parsley or cilantro. It adds a fresh pop of flavor and a nice touch of color to the dish.
FAQS
Allow the rice to cool to room temperature before storing. Transfer the rice to an airtight container and store it in the fridge for up to 4 days.
Freezing: If you want to store it for longer, freeze it for up to 3 months.
Microwave: To prevent the rice from drying out, add a tablespoon of water or broth. Cover with a damp paper towel and heat in one-minute intervals, stirring in between, until hot.
Stovetop: Heat a bit of oil in a pan, then add the rice. Stir frequently and sprinkle a little water or broth over it to bring back moisture. Cook until heated through.
Oven: If reheating a large portion, place the rice in an oven-safe dish, cover with foil, and bake at 300°F (150°C) for 15-20 minutes, adding a little water or broth to keep it moist.
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Israeli Rice with Crispy Noodles
Description
Ingredients
- 2 cups long or medium-grain rice like Basmati or Jasmin
- 4 cups broken angel hair pasta/Vermicelli noodles/Manischewitz egg noodles fine homestyle
- 2 Tablespoons olive oil
- 3 cups of water optional chicken/vegetable broth
- 1 Teaspoon salt or more, depending on your preference
- A pinch black pepper
Instructions
- Wash the rice under running water until the water runs clear to get rid of the starch.
- Heat the olive oil over medium heat in a pot. When the oil is hot, add the noodles.
- Stir continuously until the noodles turn golden brown (watch closely as they can burn quickly) 3-5 minutes.
- Add the rinsed and drained rice to the pot, along with the salt and pepper. Stir for about a minute, until well combined with the noodles.
- Add 3 cups of water, cover, and bring it to a boil.
- Lower the heat to the lowest setting possible. Cook for 10-12 minutes until water is absorbed.
- Remove the pot from the heat, but don’t remove the lid. Leave the pot undisturbed for another 10-15 minutes.
- Finally, remove the lid and fluff the rice with a fork before serving.
Great recipe Thank you
Thank you
Added a pinch of cinnamon! Really great
great idea
Kids loved it
I love bulgur with vermicelli. Now I don’t know which is tastier, this rice with vermicelli or bulgur with vermicelli. The rice got such an interesting taste. Much tastier than plain rice.
yum
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